Ever wondered how to cure a ham at home? It’s easier than you might think! Watch this video and follow the guide below to learn this simple yet essential process…
- 2 C brown sugar
- ½ C pickling spice
- 8 tsp “pink salt” (curing salt)
- 1½ C kosher salt
How To Cure A Ham (Wet Cure Tutorial)
First things first: get a nice pork leg. It is suggested that you remove the skin to allow the brine (and later, the smoke) to penetrate the meat. But you can leave the skin on if you want, as long as you make some cuts all the way down to the fat but not into the meat.
To prepare the brine, add all of the dry ingredients to 1 gallon of water. Bring the mixture to a boil, then pull it off the heat and allow it to cool down.
Place the pork leg in a large food grade container (or in a brining bag). Pour the brine over the meat. Additionally, add enough ice water to completely cover the meat and then some. Make sure you can still seal your container/bag afterwards!
Let the meat brine for 7 days (~1 day for every 2 pounds of meat) in a refrigerator.
When the week is over, throw the water away and pat the pork dry with a paper towel.
Your ham is now ready to cook! Check the suggested recipes down below if you are looking for ideas.
Exclusive Pitmaster Deals
Latest posts by Greg Mrvich (see all)
- Fuddruckers Hangover Burger Recipe - August 11, 2017
- How To Cure A Ham (Wet Cure Tutorial) - July 31, 2017
- Mexican Grilled Chicken Recipe (Pollo Asado Al Carbon) - July 20, 2017