Mastering the Art of Homemade Salt-Cured Ham: A Step-by-Step Guide

Creating a mouthwatering, salt-cured ham is an art that combines patience, precision, and a dash of culinary creativity. Whether you're a novice or an experienced cook, this comprehensive guide will take you through the process of crafting a delectable, tender, and juicy ham that will fill your home with the comforting aroma of Christmas or Easter feasts. Here, we will walk you through the steps needed to transform a raw picnic shoulder into a sumptuous salt-cured ham that is both delicious and satisfying.

Understanding the Cooking Process

Before we dive into the specifics, it's essential to clarify that cooking a salt-cured ham is not merely a matter of heating it up. It involves a methodical process that includes curing the ham with a flavorful brine mixture and then cooking it low and slow to ensure tenderness and flavor. If you're looking for a simple method just to warm up a ham, it's best to consult the instructions that come with the ham or explore holiday ham recipes that suit your taste preferences.

How to Brine an Ice-House Cured Ham

The process of curing ham starts with a high-quality ham, such as a picnic shoulder, which is a cut from the lower part of the leg and is generally less expensive than other cuts. For this recipe, you will need to follow these steps:

Create the Brine

Ingredients: 4.5 - 5.5 kg (10-12 lbs) Picnic Shoulder Bone In 600g (3 cups) Light Brown Sugar 170g (2 cups 3 tbsp) Kosher Salt 10 Whole Cloves 3 Bay Leaves 1 Rosemary Sprig 4L (1 gallon) Cold Water Prague Powder 1 (optional) Equipment: Stock Pot Baking Sheet Medium Heavy Bottomed Pot

Steps:

Pour 3 liters (3 quarts) of water into a stock pot or a large container. In a medium heavy bottomed pot, combine the remaining ingredients (1 liter (1 quart) of water, light brown sugar, salt, cloves, bay leaves, and rosemary). Heat the pot over medium heat until the sugar and salt are fully dissolved.

Pour the warm liquid into the remaining water in the stock pot, allowing it to cool. If using Prague Powder 1, add it to the brine and stir until it dissolves.

Brine the Ham

Place the picnic shoulder in the brine. If there is an exposed portion of the fillet, weigh it down with something to ensure it is submerged. If you purchased a boneless version, you should expect it to brine for about a week. A bone-in picnic shoulder will take 2-3 weeks. Remember to ensure the ham is fully submerged for even curing.

Roast the Ham

Steps: Preheat your oven to 240°F (115°C). Remove the ham from the brine and place it on a wire rack, ensuring the ham is covered in the oven until the internal temperature reaches 145°F (63°C). This could take 2-3 hours depending on your oven. Once it reaches this temperature, remove the foil and increase the oven temperature to 275°F (140°C) to cook until the skin becomes crispy and the internal temperature reaches 190°F (88°C). It may be necessary to cover the meat with foil if the skin becomes too dark. Allow the ham to rest for 30 minutes to ensure the juices redistribute properly before slicing. Store any leftovers in the refrigerator for future use, such as Croque Madame or split pea soup.

Conclusion

Cooking a salt-cured ham can be a rewarding experience that takes some time and effort, but the end result is a flavorful ham that will be the centerpiece of any holiday meal. By following these detailed steps, you will have the satisfaction of creating a quality ham that is both tender and filled with delicious flavor. Happy cooking!