Making Air Cured Ham Dried And Smoked Pork Recipes

HOME-CURED HOLIDAY HAM

Home-Cured Holiday Ham image

There are many reasons for making your own holiday ham: bragging rights that you actually did this, but also that you can flavor your ham any way you want and you can control the salt content.

Provided by Chef John

Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes

Time P4DT2h20m

Yield 16

Number Of Ingredients 10

Ingredients

1 (7 pound) fresh, bone-in pork shoulder ("picnic") arm roast, with the skin still on
6 quarts water, divided
18 ounces kosher salt
2 cups brown sugar
7 teaspoons pink salt #1 (curing salt)
1 tablespoon pickling spice, or to taste
¼ cup Dijon mustard
¼ cup maple syrup
1 pinch cayenne pepper
1 pinch salt

Steps:

Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham.
Bring 2 quarts of water to a boil and pour over the brine ingredients; whisk to dissolve. Pour in 1 gallon fresh cold water to cool down the mixture.
Score the skin side of the pork roast with a sharp knife. Cut into the fat beneath the skin but not into the meat. Score about 1 inch apart, then score in the opposite direction to get the classic diamond-shaped pattern.
Lower scored roast into the cooled brine, skin side up. Use a plate to weigh down the roast so that it cures fully submerged in the liquid. Refrigerate for 1 day for every 2 pounds of pork (for a 7 pound roast, cure for at least 2 1/2 days). Turn the roast over halfway through the brining process.
Remove roast from brining liquid. Discard the brining liquid and transfer the roast back to the brining container. Cover the roast with fresh cold water to rinse off some of the salt. Depending on how salty you want your ham, you can soak it for just a few minutes or overnight. Remove roast from the water and blot dry with paper towels.
Preheat oven to 325 degrees F. Add a cup of water to a roasting pan with 2 whole star anise. Place roast on a rack in the roasting pan.
Roast until ham reaches an internal temperature of 130 to 135 degrees F, about 2 hours. Ham will not be fully cooked at this point. If water has nearly evaporated, add a splash more. Increase oven temperature to 425 degrees F. Continue to roast until skin is browned and crispy and ham reaches an internal temperature of 145 to 150 degrees F.
To make the optional glaze, mix the mustard, maple syrup, cayenne pepper, and salt together in a bowl. Brush glaze on the ham at this point, not before. Return roast to oven for about 5 minutes to crisp it even further.

Nutrition Facts : Calories 483.5 calories, Carbohydrate 22 g, Cholesterol 127.1 mg, Fat 25.6 g, Protein 38.8 g, SaturatedFat 8.9 g, Sodium 13995.6 mg, Sugar 20.5 g

More about "making air cured ham dried and smoked pork recipes"

SELFMADE PANCETTA – DELICIOUS ITALIAN AIR-DRIED HAM - WURST CIRCLE

From wurstcircle.com
5/5
Published Nov 14, 2021

See details

AIR-DRIED HAM - ANTHURIAN

Mar 8, 2018 Return meat to (clean) plastic container and cover/coat with salt. Again, let sit in fridge for 2 days, turning occasionally. Remove meat from fridge, dump out salt/water slurry, …
From anthurian.com
Estimated Reading Time 4 mins

See details

HOW TO MAKE AIR CURED HAM - HOMESTEAD & SURVIVAL

Feb 9, 2016 An air cured ham is prepared by curing in salt and smoking. The result is a ham that is dry and tastes a lot like a cooked ham, but it is actually not. You will need to make a rub for …
From homestead-and-survival.com

See details

HOW TO MAKE A CURED SMOKED HAM FROM SCRATCH

Jun 20, 2013 Scrub the exterior of the ham thoroughly to remove as much bacteria as possible (don't use soap). Put the meat in the bucket and submerge it. If a piece of bone sticks out, get the hacksaw and cut it off or add more cure to …
From amazingribs.com

See details

MAKE PORK LOIN HAM YOURSELF- MILDLY SMOKED AND SUPER TASTY

Equipment for making pork loin ham. Smoker. You need the smoker to smoke your pork loin ham. Cold Smoke Generator and smoking flour . The cold smoke generator burns for about 12 …
From wurstcircle.com

See details

AIR DRIED HAM RECIPES

Steps: Mix all ingredients together to form a rub, and rub it all over the meat you are using. Place the meat in a plastic bag. Loaded 0%. Add a small glass of red wine and a smaller glass of …
From tfrecipes.com

See details

HOW TO COOK AND CARVE A SPIRAL-CUT HAM - FOOD & WINE

2 days ago Here’s how to carve a spiral-cut ham in four easy steps: Use a large fork to hold the ham in place while you slide a sharp knife perpendicularly into the ham, and follow along the …
From foodandwine.com

See details

COOKING DRY CURED HAMS - CLOVEGARDEN

Cover and place in oven. Check liquid level every 1/2 hour or so and replenish as needed. At 1/2 the estimated baking time (figure full baking time at about 20 minutes per pound), pull out of …
From clovegarden.com

See details

DRY-CURED HAM RECIPE - HOMESTEADERS OF AMERICA

Deter insect pests and balance potentially “gamey” flavors with aromatic herbs and spices. Allow for generous airflow. The key component for a general-purpose dry-cured ham is salt, cure #2, …
From homesteadersofamerica.com

See details

HOME-CURED AND SMOKED HAM RECIPE - CHEF BILLY PARISI

Mar 31, 2023 When the ham reaches 120° internally, generously base it with the glaze on all sides every 30 minutes until it reaches 140°. Baste the ham one last time and at this point, turn the smoker up to 325° and cook it until it reaches …
From billyparisi.com

See details

YES YOU CAN: CURE AND SMOKE YOUR OWN HAM!

Aug 2, 2013 Mix your curing blend together. 2. Rub the salts all over your pork. Get into all the nooks and crannies you can– the full amount should be used! I had to open up the bottom part of the pork a little to press the mixture in. 3. …
From andhereweare.net

See details

SALT AIR-DRIED HAM RECIPE | BRADLEY SMOKERS | ELECTRIC …

4 Pounds/2 kilograms kosher salt, or as needed to coat the ham. One 12 - 15 lb fresh ham, skin on, aitch-bone removed. ½ Cup/500 grams lard. Cracked black pepper
From bradleysmoker.ca

See details

HOMEMADE DRY CURED HAM - REFORMATION ACRES

Mar 20, 2014 Place the ham in a vacuum seal bag and dump in all that excess rub. Seal ‘er up tightly. Refrigerate the hams for a week or more before smoking them. You don’t even have to …
From reformationacres.com

See details

PRESSED & SMOKED HAM – MAKING COLD CUTS AT HOME

Nov 14, 2015 Once the pork has cured, load the meat into the ham press. Put the pressing plate in place and secure the lid. Press the thermometer through the lid into the center of the pork. Place the pot in a water bath at 80c or 175f for …
From whats4chow.com

See details

SMOKED HAM RECIPE – CURE AND SMOKE YOUR OWN HAM - NAPOLEON

30 g/ kg of meat = 54 g of salt. 5 g/ kg of meat = 9 g of sugar. Seasoning to taste. Season the pork on all sides with curing salt, getting as much seasoning into every nook and cranny that …
From napoleon.com

See details

MAKING HAM AT HOME IS EASY WITH THIS RECIPE!

Jan 27, 2022 Transfer this to the refrigerator. Every couple of days, flip the ham over. If the ham is not vacuum sealed, rub it down with the liquid brine that has formed in the bowl. After 6 days if vacuum-sealed or 8 days if not, remove the …
From homecooksguide.com

See details

SALT AIR-DRIED HAM RECIPE | BRADLEY SMOKER

4 Pounds/2 kilograms kosher salt, or as needed to coat the ham. One 12 - 15 lb fresh ham, skin on, aitch-bone removed. ½ Cup/500 grams lard. Cracked black pepper
From bradleysmoker.com

See details

A STEP-BY-STEP GUIDE TO CURING PORK LOIN FOR DELICIOUS …

How to Make Lonzino, Air Cured Pork Loin Dry-curing is very straightforward. ... dissolve salt, sugar and spices in water or juice. For a dry cure, mix ingredients well. Use recipes as a …
From tatnuckmeatandsea.com

See details

HOW TO COOK KIRKLAND APPLEWOOD SMOKED HAM TO PERFECTION

Kirkland ham is crafted from fresh boneless pork legs cured with water, salt, brown sugar, and natural flavors. ... Pat dry. Place ham flat side down in a roasting pan. Score top layer of fat in …
From redtablemeats.com

See details

MAKE DRY CURED HAM YOURSELF – THE COMPLETE GUIDE - WURST CIRCLE

8. Pat the meat dry with a kitchen towel. Then insert a hook into the cured piece of meat. This way you can hang it up better. Alternatively, you can also tie the ham with kitchen twine and hang it …
From wurstcircle.com

See details

PORK FILLET WRAPPED IN PARMA HAM RECIPE - THE HAPPY FOODIE

Lay a slice of Parma ham on top of each escalope, then fold the ham around the escalope to enclose over the sides and make a parcel. In a heavy-based pan, heat the oil to a shimmer …
From thehappyfoodie.co.uk

See details

AIR-DRIED CURED HAM - THE BRITISH LARDER

Oct 26, 2015 Put a meat hook through the trotter end of the leg and then hang it in the fridge for 6 hours. Transfer the leg to a meat curing cupboard (see intro) and leave it to hang for 3 days …
From britishlarder.co.uk

See details