Thread: Curing a ham
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Unread 03-19-2013, 11:07 PM   #14
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Quote:
Originally Posted by Yellowhair42 View Post
You cut yours in half and skinned it.I meant whole with the skin on.
Personally, if you're looking for a standard holiday ham I would absolutely skin it, and if the butcher is already butchering I would have him half it into butt and shank end as well.

I've done skin on ham hocks using the same method and the skin isn't worth eating unless its used in a slow cook braise. It comes out rather tough and leathery.

There are lots of uses for the skin which will fry up great and the extra fat you trim will render down into some beautiful lard which has countless uses.

The recipe I used is as follows (Courtesy of Charcuterie by Michael Rhulman):
Good for a 12-15lb ham
1 gallon water
1.5 C kosher salt (350 grams)
2C dark brown sugar (360 grams)
1.5 oz./42 grams pink salt (cure #1) or 8 teaspoons

The recipe doesn't call for it but I also added about 1C of dark molasses to this brine.

Rule of thumb is 1/2 day per lb.

Using this method is pretty simple and will allow you to have a nice home cured ham in time for Easter dinner.
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