Home Cured Country Ham

Introduce

Chef :

jessica crain

Home Cured Country Ham

This is simple and only takes 2wks to make a Country Ham from Your Pork Leg/ hind Quarter!

Ingredient

Raw Ham(called Green)or any Pork Leg/ Hind Quarter

8 lbs

Cooking instructions

* Step 1

Rinse and Pat dry pork

* Step 2

Mix all dry ingredients well.

* Step 3

Layer bottom of plastic tote or tub with Salt/Sugar mix (1/2in thick of Salt, Brown Sugar, Black Pepper, Garlic and Paprika Mixture)

* Step 4

Also cover pork with same Salt/Sugar Seasoning mix. Be sure to add and tuck extra seasoning mix into any crevices or folds of meat and around bone areas. Pat and press the Salt/Sugar Seasoning Mix all over pork.

* Step 5

Add this tub of seasoned meat into bottom of fridge for 14-18days, flipping meat once, halfway throughout this duration. May add a film of plastic to top meat and may choose to add a cutting board with big pot or container of water atop or Big cans of veggies, just to act as a weight or press.

* Step 6

After at least 14 days, up to 18 days, remove tub from fridge, wipe off all salt Seasoning mix then rinse meat a few times.

* Step 7

After thoroughly rinsing meat with water 3 or 4 times, pat meat dry with paper towels. Meat is now a cured country ham

* Step 8

After patting dry, I weighed my bone-in country ham. It was 15lbs after curing process.

* Step 9

I chose to smoke my 15lb country ham at 240°-250°F for 5 hours, using Plum Wood Pellets along with a bit of Oak Pellet mix. When internal temp reached 145°F, I added a pineapple juice and brown Sugar glaze, wrapped in foil and let cook til internal temp reached 170°F. Some may choose to reach internal temp of 190°