Why it works: Molasses and egg are a kitchen classic. They rank in the top 34% of all ingredient pairs, and cooks put them together in 6,879 recipes. The science ↓
Curing Hams
Ingredients
Directions
Prepare the hams
Hang the hams for 7 to 10 days in a cool, dry place.
Mix salt, molasses, and saltpetre in a bowl.
Rub the mixture well into the hams, focusing on the bones and recesses.
Repeat the rubbing process until all the mixture is used.
Let the hams sit for 2 to 3 days.
Brine and dry
Submerge the hams in brine for 3 weeks.
Soak the hams in cold water for 8 hours.
Hang the hams to dry in a convenient place for at least a week.
Smoke
Smoke the hams for 3 to 5 days, keeping the hocks down and avoiding heat.
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
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Molasses + eggtop 34% of all pairsSmell alikelowCooked together6,879 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Salt
- Draws moisture out of the meat and helps preserve it during curing.
- Molasses
- Adds sweetness and helps balance the sharpness of the cure.
- Saltpetre
- Helps keep the cured meat's pink colour and inhibits spoilage bacteria.
The step that matters
Rubbing the cure into the hams. The mixture must reach the bones and deep recesses, where meat is most likely to spoil. Salt penetrates slowly, so thorough, repeated rubbing gives an even cure throughout the joint.
“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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