Home Made Ham

fargon · 07-06-2014, 09:42 AM

I got a small (2.5 lbs) piece of a fresh ham. So I cured and smoked it, and tried it out on Keryx's family for dinner last nite. They said that it was good, and I can make a big ham for Christmas dinner(with a red currant & jalapeno glaze).
To make the ham was easy just time consuming

2.5 lb pork fresh ham preferable but any pork roast will work.
2 qts apple juice.
3/4 c kosher salt.
3 t insta cure#1 http://www.sausagemaker.com/search.a...nsta+cure+%231
11/4 c brown sugar.
1 T cinnamon.
1/2 T ginger.
Mix your brine in a large pot bring to a simmer to blend the ingredients.
place the meat in a seal-able container. I used an ice cream bucket.
One day for every pound of meat refrigerate.
Remove from brine and rinse with fresh cold water
Soak in clean water for 24 hours in the refrigerator.
Then smoke the ham (I used cherry wood 'cuz that's what I had) until the internal temp reads 180F let rest, eat and enjoy.
I modified this recipe http://www.homesicktexan.com/2010/03...-cure-ham.html

Gravdigr · 07-06-2014, 01:47 PM

Sounds good. Glad it went over well.

orthodoc · 07-06-2014, 07:05 PM

That sounds good! But I don't have a smoker. That could be remedied in the next season or so.
I'll send the recipe to one of my sons who loves ham.

Aliantha · 07-06-2014, 10:03 PM

What is in instacure?

lumberjim · 07-06-2014, 10:09 PM

Mostly formaldehyde

Aliantha · 07-07-2014, 12:23 AM

That stuff will kill you.

fargon · 07-07-2014, 07:09 AM

Quote:

Originally Posted by Aliantha

That stuff will kill you.

You don't use a lot of it. I guess you could do it with out the Insta Cure, it just would not keep as long. To cure a whole ham would take a week, that is a long time for fresh meat in the fridge.

fargon · 07-07-2014, 07:19 AM

http://www.sausagemaker.com/11000ins...153no11lb.aspx
It is mostly salt, with sodium nitrite. That is what I thought it was, but I wanted to be sure.

07-06-2014, 01:47 PM	#2
Gravdigr The Un-Tuckian Join Date: Apr 2007 Location: South Central...KY that is Posts: 39,517	Sounds good. Glad it went over well. __________________ These statements have not been evaluated by the FDA, EPA, FBI, DEA, CDC, or FDIC. These statements are not intended to diagnose, cause, treat, cure, or prevent any disease. If you feel you have been harmed/offended by, or, disagree with any of the above statements or images, please feel free to fuck right off.

07-06-2014, 07:05 PM	#3
orthodoc Not Suspicious, Merely Canadian Join Date: Oct 2006 Posts: 3,774	That sounds good! But I don't have a smoker. That could be remedied in the next season or so. I'll send the recipe to one of my sons who loves ham. __________________ The greatness of a nation and its moral progress can be judged by the way its animals are treated. - Ghandi

07-06-2014, 10:03 PM	#4
Aliantha trying hard to be a better person Join Date: Jan 2006 Location: Brisbane, Australia Posts: 16,493	What is in instacure? __________________ Kind words are the music of the world. F. W. Faber

07-06-2014, 10:09 PM	#5
lumberjim I can hear my ears Join Date: Oct 2003 Posts: 25,571	Mostly formaldehyde __________________ This body holding me reminds me of my own mortality Embrace this moment, remember We are eternal, all this pain is an illusion ~MJKeenan

07-07-2014, 12:23 AM	#6
Aliantha trying hard to be a better person Join Date: Jan 2006 Location: Brisbane, Australia Posts: 16,493	That stuff will kill you. __________________ Kind words are the music of the world. F. W. Faber

07-06-2014, 09:42 AM	#1
fargon Person who doesn't update the user title Join Date: Dec 2005 Location: La Crosse, WI Posts: 8,924	Home Made Ham I got a small (2.5 lbs) piece of a fresh ham. So I cured and smoked it, and tried it out on Keryx's family for dinner last nite. They said that it was good, and I can make a big ham for Christmas dinner(with a red currant & jalapeno glaze). To make the ham was easy just time consuming 2.5 lb pork fresh ham preferable but any pork roast will work. 2 qts apple juice. 3/4 c kosher salt. 3 t insta cure#1 http://www.sausagemaker.com/search.a...nsta+cure+%231 11/4 c brown sugar. 1 T cinnamon. 1/2 T ginger. Mix your brine in a large pot bring to a simmer to blend the ingredients. place the meat in a seal-able container. I used an ice cream bucket. One day for every pound of meat refrigerate. Remove from brine and rinse with fresh cold water Soak in clean water for 24 hours in the refrigerator. Then smoke the ham (I used cherry wood 'cuz that's what I had) until the internal temp reads 180F let rest, eat and enjoy. I modified this recipe http://www.homesicktexan.com/2010/03...-cure-ham.html __________________ Annoy the ones that ignore you!!! I live a blessed life I Love my Country, I Fear the Government!!! Heavily medicated for the good of mankind. Last edited by fargon; 07-06-2014 at 09:47 AM.

07-07-2014, 07:19 AM	#8
fargon Person who doesn't update the user title Join Date: Dec 2005 Location: La Crosse, WI Posts: 8,924	http://www.sausagemaker.com/11000ins...153no11lb.aspx It is mostly salt, with sodium nitrite. That is what I thought it was, but I wanted to be sure. __________________ Annoy the ones that ignore you!!! I live a blessed life I Love my Country, I Fear the Government!!! Heavily medicated for the good of mankind.

Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)