Preparing Pork Products
Ingredients
Directions
Inject and cure
Inject each ham with 4 ounces of pickle solution into the shank and flank.
Cure the hams in salt, using 4 pounds of salt for every 100 pounds of hams.
Overhaul the hams during curing and add more salt if needed to cover the meat.
Soak and dry
Soak the hams in water at 70°F for up to 4 hours, changing the water once.
Pale dry or smoke the hams for at least 48 hours at 80°F.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Hams
- The main meat that the cure penetrates, firms and preserves.
- Coarse sea salt
- Draws out moisture and seasons the meat while helping preserve it during curing.
- Pickle solution
- Carries salt and cure into the meat from within, speeding even penetration near the bone.
The step that matters
Overhaul the hams during curing. Salt must stay in contact with all the meat surface. If the hams are not turned and topped up with salt, exposed areas can cure unevenly or spoil.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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