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Home Cured Ham

A community recipe by CatPoet

Not tested or verified by Nigella.com

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Introduction

This is how we used to cure a ham in my house when I was young. I love it more then ready cured ham in the store.

Ingredients

Serves: as required

Metric Cups

For the Ham

3 kilograms uncured raw ham

For the Rub

4 tablespoons salt
2 tablespoons sugar
½ tablespoon saltpeter

For the Brine

5 litres water
900 grams kosher salt
2 tablespoons sugar
½ tablespoon saltpeter

For the Ham

6⅗ pounds uncured raw ham

For the Rub

4 tablespoons salt
2 tablespoons sugar
½ tablespoon saltpeter

For the Brine

8⅘ pints water
31¾ ounces kosher salt
2 tablespoons sugar
½ tablespoon saltpeter

Method

Home Cured Ham is a community recipe submitted by CatPoet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Day one:

Mix the dry rub, and rub the ham, making sure it's well covered. If you sing a 7-8 kilo ham you will need a double batch.

Place the ham in a large container, cover with a clean tea towel and leave in a cool place, like the fridge.

Now mix the brine in a pot and cook up and cook for 10 min. Remove the pot from the heat. Remove the foam when it stops bubbling and leave to cool and save in a cold place.

Day2:

Pour the cold brine over the ham so it is covered.

Store the ham cold.

Turn the ham from time to time during the curing time. Use clean tongs and plastic gloves.

Let the ham brine for 14-20 days.

IF the brine goes cloudy, make new brine and replace the old brine with that and keep curing it.