How to Prepare a Country Cured Ham
Curing ham is a traditional and time-consuming process that has been passed down through generations. Country cured ham, in particular, is a popular choice among food enthusiasts for its rich flavor and tender texture. If you’re interested in preparing your own country cured ham, here’s a step-by-step guide to help you get started.
1. Select the Right Ham
The first step in preparing a country cured ham is to select the right cut of meat. A bone-in ham is ideal for this process, as it provides more flavor and a better texture. Look for a fresh ham that has been properly aged and cured. The meat should be firm, with a pinkish-red color and a glossy finish.
2. Prepare the Curing Brine
Curing brine is a mixture of salt, sugar, and other spices that helps preserve the ham and enhance its flavor. To prepare the brine, combine 2 cups of kosher salt, 1 cup of brown sugar, 1 tablespoon of black peppercorns, 1 tablespoon of coriander seeds, and 1 tablespoon of garlic powder in a large pot. Add enough water to cover the ham, and bring the mixture to a boil. Once it has reached a boil, remove it from heat and let it cool to room temperature.
3. Soak the Ham
Place the ham in the prepared brine and let it soak for at least 24 hours, or up to 48 hours. This will help to season the meat and make it more flavorful. After soaking, remove the ham from the brine and rinse it thoroughly under cold water to remove any excess salt.
4. Dry the Ham
After rinsing the ham, pat it dry with paper towels. This will help the curing spices adhere to the meat. Apply a mixture of curing spices, such as Prague powder (a blend of curing salts and spices), to the surface of the ham. You can also add additional spices like rosemary, thyme, or red pepper flakes for extra flavor.
5. Store the Ham
Place the ham in a cool, dry place with good air circulation. Cover it loosely with cheesecloth or a clean cloth to prevent dust from settling on the surface. The ham should be stored at a temperature between 35°F and 40°F for about 4 to 6 weeks, depending on the size of the ham. During this time, the ham will cure and develop its distinct flavor.
6. Check the Ham
Every few days, check the ham to ensure it is curing properly. The surface should be firm and dry, with no signs of mold or spoilage. If you notice any mold, simply wipe it off with a clean cloth and continue the curing process.
7. Smoke the Ham (Optional)
Once the ham has finished curing, you can choose to smoke it for added flavor. Place the ham in a smoker at a temperature of 200°F to 225°F for about 2 to 3 hours, or until the internal temperature reaches 150°F. This step is optional, but it can enhance the taste and texture of the ham.
8. Slice and Serve
After smoking (if applicable), let the ham rest for a few hours before slicing. Use a sharp knife to cut the ham into thin slices, and serve it with your favorite side dishes. Country cured ham is perfect for sandwiches, salads, or as a centerpiece for a holiday meal.
By following these steps, you can prepare your own country cured ham and enjoy the rich, savory flavor of this traditional delicacy. Happy curing!
