Skip to main content

11 replies

David's Honey Baked Ham

FM Former Member
1 Uncooked ham, bone in

mix in 1/2 pot of water

1 cup sugar
1 cup Kosher salt
1/4 teaspoon (all heaping) ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon paprika
dash ground ginger
dash ground allspice

heat until salt and sugar is dissolved, add water and ice cubes to cool ( about 1 gallon)

Place ham in pickle crock and cover with COLD brine. Let it soak refrigerated for 48 hours.

Place in CS with about 4 oz of cherry, cook at 200 F to an internal temp of 155 F

While it's cooking combine

1 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon paprika
dash ground ginger
dash ground allspice

Remove and place on a big sheet of aluminum foil and spread mixture evenly on the ham but not on flat end. Use a blow torch with a medium flame to caramelize the mixture. It should bubble and brown but not burn.

Wrap in aluminum foil and refrigerate. serve cold
Big Grin
Original Post

Replies sorted oldest to newest

tnqtnqMember
Typically 'ham' is cured and uncooked, so uncooked ham is often missunderstood. Sounds like this is for what is often called a 'fresh ham', being the uncooked pork hind leg. There is no ham flavor when cooked like any other piece of pork. The brine recipe above would impart the ham falvor and texture, but a cure time of 48 hours seems a bit short for a piece of meat the size of a ham.
FM Former Member
Agree, ham terms ARE confusing.

Here's a link to FSIS and their ham info.

The labeling can be confusing but the attached is a start.

FSIS Ham Information Sheet

Here is their take on "definitions"

quote:
Definition
Hams: They can be fresh, cook-before-eating, cooked, picnic, and country types. There are so many kinds, and their storage times and cooking times can be quite confusing. This background information serves to carve up the facts and make them easier to understand.

Hams may be fresh, cured, or cured-and-smoked. Ham is the cured leg of pork. Fresh ham is an uncured leg of pork. Fresh ham will bear the term "fresh" as part of the product name and is an indication that the product is not cured. "Turkey" ham is a ready-to-eat product made from cured thigh meat of turkey. The term "turkey ham" is always followed by the statement "cured turkey thigh meat."

The usual color for cured ham is deep rose or pink; fresh ham (which is not cured) has the pale pink or beige color of a fresh pork roast; country hams and prosciutto (which are dry cured) range from pink to a mahogany color.

Hams are either ready to eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. Fresh hams and hams that are only trichinae treated (which may include heating, freezing, or curing in the plant) must be cooked by the consumer before eating. Hams that must be cooked will bear cooking instructions and safe handling instructions.

Hams that are not ready to eat, but have the appearance of ready-to-eat products, will bear a prominent statement on the principal display panel indicating the product needs cooking, e.g., "cook thoroughly." In addition, the label must bear cooking directions.

tnqtnqMember
I'm not an expert on curing but have read at least two ways to look at the timing on wet brining; one is one day per two pounds and the other is one day per inch of meat. I've done Canadian bacon from 7 to 11 days with success. You might also consider using a cure in the brine and be sure the temp stays in the 34-38 degrees range.

Add Reply

Post

Membership Required

We're sorry. You must be signed in to continue. Sign In or Register
×
Are you sure you want to remove from your Block List?
×
Loading...
×
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .
×
Link copied to your clipboard.
×