First time Ham

SAUSAGES,CHARCUTERIE and DELI ARTS
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Emo
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First time Ham

Post by Emo » Tue Dec 09, 2014 11:30 pm

Hi fellas,
I've just put a 2.5kg boned leg in a cure to make my first ham. I'm new to this and I'm kinda following this recipe
http://honest-food.net/2014/04/16/smoke ... ey-recipe/
Now I don't have an injector and this recipe doesn't use one, but I've read numerous threads on the small goods forum and everyone seems to inject the brine into the meat.
Is this essential or will the cure work without injecting?
Should I go buy an injector to be safe and inject it tomorrow night?

Here's my pork under way, it's been in only an hour or two.
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Groovy Gorilla
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Re: First time Ham

Post by Groovy Gorilla » Wed Dec 10, 2014 8:31 am

When you dont inject salt slowly travels in wards
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When you do inject you get salt travelling in and out and you get a more even cure and less chance of spoilage near the bone.
Fat also slows the rate of salt absorbtion.

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Emo
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Re: First time Ham

Post by Emo » Wed Dec 10, 2014 3:13 pm

Thanks Groovy Gorilla,
How long do you think this piece would need in the cure? It's a boneless and skinless leg, about 100mm thick.
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Groovy Gorilla
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Re: First time Ham

Post by Groovy Gorilla » Wed Dec 10, 2014 5:28 pm

I havent attempted one yet but am a poster on a curing site with serious butcher types and very experienced amatuers
They all recommend this method
Pauline says
In virtually all cases, 7 days will be more than enough for this equalisation to take place, even if the maximum is more.

It does have a good calculator in it to work out your tmes weights and salt combos
http://www.localfoodheroes.co.uk/calcul ... /index.htm
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Emo
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Re: First time Ham

Post by Emo » Thu Dec 11, 2014 9:15 pm

So I haven't injected this ham to be (fingers crossed it turns into ham) today I flipped it over again, its about 48 hours into the curing stage, so far no smell or anything concerning so I'm hopefull it's gonna work.

What would you guys think about putting a few deep knife stabs into the meat to enable faster penetration of the brine?
I wonder if it would make a difference.
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hoddo
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Re: First time Ham

Post by hoddo » Fri Dec 12, 2014 6:50 am

A problem that can develop when curing a whole leg is the meat can go sour around the bone as it takes a while for the brine to get that deep, hence injecting is used to prevent this and get a more even cure also it reduces the curing time. As your leg has been boned I think you will be fine but I would leave it for a minimum of 7 days in the refrigerated brine. The brine recipe you have used looks to be a fairly standard equilibrium brine which shouldn't get to salty even if you left it for 14 days. Groovy that is a good calculator link.

Emo
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Re: First time Ham

Post by Emo » Tue Dec 16, 2014 12:10 pm

Another question if I may.

Smoking the ham, should I go light on the smoke or does ham need a fair bit? or is it a personal thing?
I tend to like a mild smoke flavour personally.
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Groovy Gorilla
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Re: First time Ham

Post by Groovy Gorilla » Tue Dec 16, 2014 12:36 pm

All these triple smoked hams dont do it for me either .
Less is more.
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Emo
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First time Ham

Post by Emo » Sat Dec 20, 2014 1:10 pm

Result
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Emo
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First time Ham

Post by Emo » Sat Dec 20, 2014 1:11 pm

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Emo
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First time Ham

Post by Emo » Sat Dec 20, 2014 1:11 pm

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Muppet
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Re: First time Ham

Post by Muppet » Wed Apr 15, 2015 12:33 am

A bit late but looks pretty damn good to me Emo! How was it in the end? Something you will do reguarly?
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AussieBBQSmoke
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Re: First time Ham

Post by AussieBBQSmoke » Wed Apr 15, 2015 9:34 am

I like to make things simple and easy, life is short.
- Get the Butcher to bone out the ham and skin it, then cut it into smaller chunks for brining, this avoids the need for injecting around the bone and the brine is more evenly saturated through the meat.
- After 7 days submerged in brine, remove and rinse very thoroughly otherwise ham is salty.
- Cover in a good thick wet honey Marinade.
- Smoke over coals with a Combo Smoke Marinade of Apple Chunks for a moist roast, and Cherry Chunks for sweet flavour and Red Box Chunks for great country flavour and to turn the Ham a nice red colour.
- Voila! The best Honey Glazed Ham in town.

Emo
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Re: First time Ham

Post by Emo » Wed Apr 15, 2015 11:22 pm

Muppet wrote:A bit late but looks pretty damn good to me Emo! How was it in the end? Something you will do reguarly?
Yes Muppet it was very good, I must do another soon.
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