what is the best temperature to sugar cure hams
Curing a ham is fun and the results are oft better than store-bought. Hither's how to get it done properly and safely.
Curing is very dissimilar from whatsoever other recipe because you are using a preservative, sodium nitrite. You must read and thoroughly understand my article on the Scientific discipline Of Curing Meats earlier attempting to cure a ham or earlier you ask any questions. If your ham is bigger or smaller, you need to go to the curing calculator to determine how much water and Prague Pulverisation #1 y'all need and it volition also tell you lot how long it will take.
Desire to create a smoked ham at home but aren't certain how to do it? The key to creating a ham like the ones you normally purchase during the holidays is the process for curing a fresh ham. Without knowing how to cure a fresh ham, you lot won't accomplish the same flavor or deep red colour of a traditional holiday ham.
This is the simplest of all cures. Just salt, nitrite, water, and fourth dimension. A lot of recipes call for garlic, spices, celery, and more, but they but don't penetrate. I debunk this myth in my commodity on marinating.
You also need a large container for curing a fresh ham. You tin can use something like a large stainless steel or enamel coated stock pot. Exercise non use an aluminum pot. It can react with the salt and create off flavors. If you just accept an aluminum pot or if your saucepan is not nutrient grade, y'all must line it with a nutrient class plastic bag such as the Ziploc Twoscore or 5 gallon food class saucepan liners. A very clean beer libation will also work.
Note ON INJECTING: Once upon a time this recipe recommended injecting the meat with cure, but that made it difficult to utilize the Curing Calculator properly and we were getting reports from readers who had spots of meat in the center that were not properly cured considering of improper injection. If you are interested in curing a ham but desire to speed things upward, you can inject with the cure, but inject a lot and make your injections most 1″ autonomously. This will knock about thirty% off the curing fourth dimension, but I can't guarantee that.
Y'all should also read my articles on the science of hams and my article on cooking ham on the grill.
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Wet Cured Smoked Ham Recipe
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This recipe volition help yous create a smoked ham at home. Every fauna is dissimilar, and so you demand to utilise the Curing Calculator on this page for precise amounts since it is unlikely your ham will be exactly the same every bit this one.
Serve with: a bourbon cocktail.
Course: ,
Cuisine:
Takes:
- 20 pound (Ane) whole fresh ham
- three gallons distilled water
- 20 ounces Morton Fibroid Kosher Salt by weight (about ii cups by volume)
- three tablespoons Prague Powder #1
- 1 ½ cups Chris Lilly's Spicy Apricot Glaze or Danny Gaulden's Chocolate-brown Sugar Mustard Glaze
About the table salt. Remember, Morton coarse kosher salt is half the concentration of table common salt so if you use table salt, apply half as much. Click here to read more than about salt and how it works.
These recipes were created in United states of america Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an fault. If you discover i, please let us know in the comments at the bottom of the folio
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Prep. If your ham has peel, remove it and all the fat cap. You tin apply the peel to make cracklins. Skin and fat merely practice not add season. I debunk this myth in my article on fat caps. Besides, fat on a ham simply slows the penetration of the cure and will get gelatinous afterward curing like this epitome.
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Get a five gallon food class saucepan and clean the heck out of it first with soapy water. Rinse thoroughly with ounce of bleach per gallon of water. Dry thoroughly. Then and add together the distilled water, kosher salt, and Prague Powder #one. Stir til they dissolve. Chill it.
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Scrub the exterior of the ham thoroughly to remove equally much bacteria every bit possible (don't employ lather). Put the meat in the saucepan and submerge it. If a slice of bone sticks out, get the hacksaw and cut it off or add more cure to cover information technology. If necessary, weight the meat downwardly under a clean plastic container filled with water. Put the bucket in the refrigerator and let the meat cure for as long as the calculator tells you. If it is larger or smaller, use our curing calculator on this page to determine how long it needs to be in the cure. Information technology must remain cold. After curing the h2o should remain transparent, merely slightly pink, like this image.
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If yous don't keep information technology in the alkali long enough, y'all might accept a tan spot that will taste similar pork, not ham, like this one.
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Melt. Later on the cure, it is time to fume. Before smoking, rinse the surface since at that place volition exist a heavier concentration of salt on there. If you wish, y'all can utilise a salt free spice rub like my Meathead'due south Memphis Grit just before smoking. If you lot desire to serve it immediately, and I strongly recommend it, fume the ham at 325°F until it is 145°F in the deepest office of the center. This will take up to 5 hours depending on the meat's thickness. Rule of thumb: 30 minutes per inch of thickness at the thickest function. Your mileage may vary depending on a lot of variables such as your cooker's airflow, humidity, how much moisture in the meat, etc. The reason nosotros cook at 325°F is to prevent the stall which volition happen at lower temperatures and that can effect in a 12 hr or longer melt. During the final hour, paint it with a glaze. My favorite glazes are Chris Lilly's Spicy Apricot Coat or Danny Gaulden's Dark-brown Carbohydrate Mustard Glaze. Make sure it doesn't burn down. There is no substitute for a ham fresh from the smoker.
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If you don't plan to utilize it within a week, fume it at 325°F until information technology is 165°F in the deepest part and it will be safe for upwards to 2 weeks in the fridge. Then when you reheat it cook information technology up to 145°F and lay down your kickoff layer of glaze when it hits about 130°F. Reheating tin take almost as long as the initial smoking.
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Serve. Slice and serve immediately or air-condition until ready to use. Leftovers can exist stored in the refrigerator for a week or and so, or frozen. If you vacuum seal, it volition continue longer. You lot can cut slices and grill ham steaks, or merely warm it in the oven. Also exist certain to cheque out this video for our maple salary recipe to learn even more nearly the curing process.
Calories: 471 kcal | Carbohydrates: 8 1000 | Protein: forty thou | Fat: 31 g | Saturated Fat: xi g | Cholesterol: 112 mg | Sodium: 2170 mg | Potassium: 530 mg | Cobweb: 1 g | Sugar: 7 1000 | Vitamin A: eighteen IU | Vitamin C: ane mg | Calcium: 15 mg | Iron: 2 mg
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Source: https://amazingribs.com/tested-recipes-pork-recipes-wet-cured-smoked-ham-recipe/
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