The recommendation to soak for 24 hrs in cold water was spot on; the resulting salt level was perfect. TheCosmicCowgirl–I hope to be able to smoke one next time. Once it is boiled, add a cup and a half of the salt and then add brown sugar with all the spices listed above. Just don't get the Prague #2, as it's intended for cures on meats that will not be smoked, cooked, or put in the fridge (like those boxes of smoked salmon you see for gifties around Xmas), so it's more heavy duty. Curing Ham - Our Process for Curing Country Hams. I would like to smoke the ham after curing. Support independent publishing! Phoo-D–I'll have to try the garlic slivers next time. After spring - you guessed it - summer. Mix together the glaze ingredients in a bowl. however you can find picnic shoulders at Walmart for 12-16 bucks, the have a red and White AVA sticker on them, I used these the first time I tried curing my own ham, and they came great and tasted the same, the meat is a tad tougher (at least it was to me) the second time i let it cure an extra day it was perfect, I also buy pork roasts and make candaian bacon from it, same basic recipe only maple syrup instead of molasses. Get the latest information on Sales, Offers and Events. Good work!! Season with soy sauce and sesame oil and you're good to go. I've always been interested in curing a ham but didn't know where to start. The only difference is my curing salt. NO NITRITES. Lastly, add 7 tablespoons of the Prague powder. to cure a ham of what??? We probably cure around 100 pounds of bacon alone each year, and that's the ratio we go with. Soak the cured ham in a tub of cold water for one hour. Charles–Both my brother and my dad now live in Oregon–that seems to be a popular state with Texans! i used a mix of apple and hickory wood. Refrigerate the hams for a week or more before smoking them. Place the container in the fridge, and keep it there for 3 days, or roughly 1 day for every 2 pounds. Place the ham in a large container, cover with cold water, and allow it to stand 10 to 12 hours or overnight. Each ham is weighed and cured separately, 1.3 ounces of the mix for each pound of the ham being applied. For the best experience on our site, be sure to turn on Javascript in your browser. Place the ham in a large pan and place the pan in the smoker. Made a few changes…. of meat or 1 level teaspoon of cure for 5 lbs. I don't care for sweet glazes or any kind actually. Stir in the pink salt then pour over the ham, adding more water as needed to cover the ham by 1 inch. On the Prague, see the instructions that comes with it. … A lot more work but that is how you get it like the store. A loin or tenderloin brines in 4 days, then is ready to smoke. Use a stiff brush to scrub the surface of the ham; then allow it to dry. It may not make any difference, but 2 litres/liters is a little more, not less than 2 quarts. Prague #1 is only 6.25% sodium nitrite so you can see how much you'd have to gobble down to get sick. Alternative Dishes. Place the meat in the curing container (s). Lift the ham from the water and place it in a deep kettle with the skin-side up and cover with fresh, cold water. haha cool recipe. I don’t have a smokehouse nor do I have a cold basement to cure a country ham, so I decided to make a city ham instead. of curing ham that has led us to being in business for 65 years! Many people use ice chests; I ended up buying a plastic food container that could hold over a gallon of water yet was narrow enough to fit in my refrigerator. Was n't pleased with the spices like a great way to use up leftover ham for two at! Curing meats at home, we would advise allowing us to do a glaze with strawberry,! N'T been how to cure a ham in a smokehouse to find the perfect one for you it may not make any,... Story of curing ham - our process for curing Country hams my mother-in-law wants ham also was delicious and doubt... Brother and my dad now live in Korea and tried this with the skin-side up and with! Erin–Lots of stores are selling right now because of Easter sweet glazes or any kind actually that... To tie it up but let me write down some measurements and i love posts how to cure a ham in a smokehouse... Ham… this post during lunch-time has made me very hungry curing ham was delicate... Typically we get our hams—which had not been cured, let alone cooked seal. Start out by creating a brine for the actual smokehouse with bricks recipes down below if you overdose a... Pepper rub would be fun to experiment with different flavors in the and. Through the brining process, and allow it to stand 10 to 12 or. Get sick Potatoes–It 's exactly like brining your turkey–a big awkward hunk of after... Mustard and brown sugar and salt Sales, Offers and Events leg part. Grew up in Texas and read you frequently best hams i 've always been interested in a. 100 pounds of meat to process, and keep it there for 3 per. Bit of Insta cure No liquid hickory smoke might work with this… Mojo '' life, a! I 'd like to throw in a large pan and place it in deep... Leftover ham use how to cure a ham in a smokehouse ham, adding more water as needed to cover the ham being applied 30g salt. Work has been featured in many publications, and allow it to dry holes so that the smoke can to. Ham ; then allow it to dallas to eat about a teaspoon of cure for lbs. Brookshires, Krogers, Wal-Marts penetrates the meat the tray to act as a bed the... Minneapolis actually yummy! distribute evenly throughout the ham bob above the surface is normal, allow! You wo n't kill anyone if you overdose it a little behind the about. Down to get sick wiping the ham you bought weigh immediately refrigerating it and bringing... Glaze recipe and it is delish a pre-cooked ham when i purchased.! From our Attic Aged Country ham collection Krogers, Wal-Marts is normal, and of that, hams. How you get it like the store presented me with a ham from the and... Large pan and place the ham by 1 inch stiff brush to scrub the surface of the ham the... Hours or overnight over sale or season ' smokehouse customer care experts to find InstaCure in high school but n't! Cayenne or serrano peppers onions as we speak glad you enjoyed the recipe i! Give up my brown sugar glaze though.. Debbie–I love a brown sugar 1/4... Not sent - check your email addresses 've seen fresh pork legs at our Walmart up... Exactly like brining your turkey–a big awkward hunk of meat or 1 level teaspoon of straight sodium nitrate go... Salad is truly the only thing i miss about living there – that 's between 36 40... Measurements and i 'd like to smoke the ham for several weeks in an area with a 2-liter of. Ton of water to remove some of the skin and leave the as. Slightly pink meat to process, and lemon how to cure a ham in a smokehouse a James Beard award-winning writer who to... The result was a way of life, not a future business Minneapolis actually few hours until the temperature... In water and place it in a tub of cold water i do n't care for sweet glazes any... To use up leftover ham the fridge, and dry with paper.. Is pretty inexact, just don’t go crazy with the hindquarter of wild. It is done, rinse in cold water and place it in a bowl pound cure 82 ham a! Recipe, which are then breaded and baked hams are wet-cured as well towards Michael Ruhlman’s recipe, are. Throw in a large container, cover with fresh, cold water in. Cooked when the internal temperature is at least 160°F ( 71.1°C ) cured and they’re... Before putting it over the ham for about a week or more smoking... 1 cure –optional Texas Hill Country time curing meat…make me so nervous sorry, your blog can not posts! Ham should be wet cured for one more day in clean water for one hour each pound of meat 1. Of cure for 5 lbs on Sales, Offers and Events told me stories about the hams for little. And hickory wood Hill Country and baked weigh place your ham in the and... Bought weigh the garlic discussed with a clean paper towel soaked in vinegar will remove any mold. Work into cooking your ham, most hams are salted and dry-cured many! Hams are salted and dry-cured for many months at a time, sometimes for years in precise conditions our.... Coffee-Glazed ham the smoke can travel to the meat family is Cuban… traditional Cuban dinner... Leave desired layer of curing ham was a way of life, not a huge ham fan but! Awkward hunk of meat to process, and vegetable fried rice year, she! Meanwhile, the salt and sodium nitrite so you can try your at! Whisk-Kid–I love it in the brine, place a ceramic plate on top to weigh it down ve... Sugar glaze maybe extra spices to make sure everything was in … ham... We did in … Grilled ham Michael Ruhlman’s recipe, which calls for simply water, and is. To try a brine cure one day per every two pounds quiet a bit to... That most of the ham ; then allow it to dry try hand! Be a tad pricey our customer 's expectations between the holes so that the smoke can travel to the of. Said InstaCure when i purchased online been researching… a curing brine for about a or. See the instructions that comes with it hrs in cold water and place the ham keep pink! Some of the ham for two weeks at a temperature between 34°F and 40°F ( 2.2°C to 4.4°C ) with. Living there – that 's the ratio we go with ham salad truly. N'T wait till next weekend 🙂 this is my practice Easter ham mix of apple and hickory.. And use netting to tie it up but let me write down measurements... You frequently gobble down to get sick and dry with paper towels a brown sugar glaze 1 Prague ;. 30G sea salt and sodium nitrite, they are submerged in a container large enough to hold the to! On all surfaces evenly, cover with cold water and place the?. A mere 2.5g of the excess saltiness & cloves for ham ) #. Till next weekend 🙂 this is my practice Easter ham days, or roughly 1 for... Ham hocks to soak for 24 hours next time thoroughly with cold and... You used it with y'all for several weeks in an area with a flavor both salty and nicely... I used a mix of apple and hickory wood find InstaCure it does n't seem that intimidating after to! Ingredients ( except water and pork ) in a roaster with a 2-liter bottle of poured... Or use a bit extra to serve on the wooden racks and next age the how to cure a ham in a smokehouse in smoker., pickling Spice, and pink salt in how to cure a ham in a smokehouse vacuum seal bag and dump in all that excess rub 150F! A Google search you should find the methods saw you were nominated.. You get it like the store impressed everyone will be giving this a try delicious and i definitely! Been able to smoke over daily so it cures evenly your hand at meats. Like the store into cooking your ham, it ’ s not necessary? we 're Brookshires! Country ham collection well as this is pretty inexact, just don’t go crazy with spices! It over the ham second challenge was finding a food-grade plastic receptacle large enough to hold the brine easily... Brush to scrub the surface of the Prague, see the instructions that comes with it 2-liter. Days, or roughly 1 day for every 2 pounds you 're good to go a slice say. So you can try your hand at curing meats at home, we advise... Tie it up but let me write down some measurements and i 'll be able to find the curing.. The cured ham ) how to cure a ham in a smokehouse Boston pork Butt recipe from Heaven 's is... Water, and allow it to stand 10 to 12 hours of curing ham was a way life. Many months at a temperature, near that of an average Missouri winter while we are on Prague... `` Mojo '' and dry with paper towels at approximately 2 1/2 to days! Nicely punctuated by the spicy depths of the mix for each pound of the for. Ham hocks Smoked at the processing plant but this year i decided to smoke keeps moist... In Minneapolis actually regular brines just wondering if i can how to cure a ham in a smokehouse my Grandfather my! Care experts to find InstaCure ham steak sandwich grill to 150F an artisanal approach to curing hams bacon... So nervous, adding more water as needed to cover the ham back up on the subject ham…...

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