Made this exact recipe for an Easter ham and it turned out fantastic! The key is the injection. Smoked in my Yoder and we all agreed this was the best ham we'd ever eaten. Thanks for the great post. I printed the recipe and will use it many times in the future! BK
This is fantastic! My husband and I are processing our own hog this year and we were trying to figure out how we could do our hams, I guess we will do it as needed and make sure we have a few days before we plan the dinner. Can we purchase an injector syringe anywhere ?
Hope that is not an aluminum bowl. Also, pink salt, prague powder 1 is a nitrate salt which preserves but also protects against botulism. It is a must.
well I haven't tried this yet but I have some nice 22 lb hams and just can't wait to try it but I would like the spice count you used as,well I know a few cloves are really good on top but I'm for sure going to try it thanks for the video I'll post a comment just soon as,I try it HAPPY THANKSGIVING TO YOU all
Question: After the 48 hours, what is the cooking process you recommend. please be specific as i am a total beginner. Do I wash it off? Do I smoke it? Diamond cut it? etc.
Hey Joe, the cooking process is simple and you won't have a problem. After the cure, I would give it a quick rinse, then dry with paper towel. Cut a diamond pattern in the fat and smoke on the until done. Here is the next video in that Ham Series to help you out. th-cam.com/video/B2m6JyYYKf4/w-d-xo.html Let me know if you need any more help :)
It will speed up the curing process of you do as the cure will be working from both the inside out and outside in. If you choose to not inject you will need to let it cure longer so that the curing brine has a chance to absorb in fully to the middle.
The cure #1 he uses in this recipe actually has sodium nitrite in it, not potassium nitrate which is what saltpeter is. The cure powder he uses only has about 6.25% sodium nitrite and the rest is table salt. Cure #2 has sodium nitrite and nitrate.
Brine makes it as salty as any traditional ham you would buy in the store. You could cut the salt back a bit if you like AND if you let it rinse in water for an hour or so it will pull some of the salt out as well. The curing salt (Prague Powder #1 - See link in video description) however is the key to turning this into ham. It is what gives it that classic pink colour and ham taste and texture and without the curing salt it means you end up with a pork leg roast similar to cooking any cut of pork. So if you are wanting to make ham then this is the way. Did you see the two other videos that go along with this one? How to smoke fresh ham and creating a honey mustard glaze? Anything else let me know.
+The Backyard BBQ Show - BBQFOOD4U oh it was!! Uploading the Smoked Ham video right now... come back to check it out in a bit. Have you ever cured ham with injection?
Is this a fairly universal mix? I’ve got two green hams each at about 12 pounds and this is literally the only video on TH-cam with a detailed recipe lol
+Christopher Clegg you could but you don't need to with this system because the cure is working from both the outside in and the inside out. If you don't object the cure then you will need 5-7 days for sure.
HI Jamie, This definitely helps. I will be making this for my wife's family on Easter. Because we have to travel I will need to start the curing process early so it will be ready for the smoker. thank you for the advise!
What did people do to cure a ham BEFORE refrigeration? (I have a tiny refrigerator as I live a very simple life). It would be helpful to reveal what spices you use or what is possible/potential spices. Slow down....
was looking around for other ideas to try i watched him put that whole leg in a bucket i have mine cut in four equal pieces from hogzilla and one piece still it right at the top trying simalar to this to see how it goes
if got a 22lb soaking in the,fridge now,i,did,it like,you said,to however I added little,extra cause I think my pork leg is like,4lbs more,but I'll be,cooking it tomorrow but I know it's going to be,GREAT
Good luck! This injection method is a tip a got from my local butcher a while a go. Saves so much time as the cure is working from the inside out and outside in... Perfect. Tag me in a photo on facebook/instagram when it's all done!
Made this exact recipe for an Easter ham and it turned out fantastic! The key is the injection. Smoked in my Yoder and we all agreed this was the best ham we'd ever eaten. Thanks for the great post. I printed the recipe and will use it many times in the future!
BK
This is fantastic! My husband and I are processing our own hog this year and we were trying to figure out how we could do our hams, I guess we will do it as needed and make sure we have a few days before we plan the dinner. Can we purchase an injector syringe anywhere ?
oops just saw the link, thank you again =)
Hope that is not an aluminum bowl. Also, pink salt, prague powder 1 is a nitrate salt which preserves but also protects against botulism. It is a must.
Cheers buddy.
well I haven't tried this yet but I have some nice 22 lb hams and just can't wait to try it but I would like the spice count you used as,well I know a few cloves are really good on top but I'm for sure going to try it thanks for the video I'll post a comment just soon as,I try it HAPPY THANKSGIVING TO YOU all
You are really going to enjoy this method. Delicious!
Question: After the 48 hours, what is the cooking process you recommend. please be specific as i am a total beginner. Do I wash it off? Do I smoke it? Diamond cut it? etc.
Hey Joe, the cooking process is simple and you won't have a problem. After the cure, I would give it a quick rinse, then dry with paper towel. Cut a diamond pattern in the fat and smoke on the until done. Here is the next video in that Ham Series to help you out. th-cam.com/video/B2m6JyYYKf4/w-d-xo.html Let me know if you need any more help :)
Thanks a ton!
your welcome!
Just butchered a pig boned out the ham are the measurements still the same and what were the spices you used
Would a pork shoulder work as well?
ramona helg you could use that but it isnt as lean as the ham portion. If you can find the leg ham it will be much better.
Can I use celery powder for curing?
Damn. I gotta get started.
Is injecting necessary? I've got a rather small piece of meat. Like 2 pounds
It will speed up the curing process of you do as the cure will be working from both the inside out and outside in. If you choose to not inject you will need to let it cure longer so that the curing brine has a chance to absorb in fully to the middle.
Curing salt aka Pink Salt...aka... Saltpeter!!! Also used in Corned Beef..and..Pastrami.
mmmmm... Pastrami....
The cure #1 he uses in this recipe actually has sodium nitrite in it, not potassium nitrate which is what saltpeter is. The cure powder he uses only has about 6.25% sodium nitrite and the rest is table salt. Cure #2 has sodium nitrite and nitrate.
Thanks
Want to try it for Thanksgiving, did the brine make it salty?
Brine makes it as salty as any traditional ham you would buy in the store. You could cut the salt back a bit if you like AND if you let it rinse in water for an hour or so it will pull some of the salt out as well. The curing salt (Prague Powder #1 - See link in video description) however is the key to turning this into ham. It is what gives it that classic pink colour and ham taste and texture and without the curing salt it means you end up with a pork leg roast similar to cooking any cut of pork. So if you are wanting to make ham then this is the way. Did you see the two other videos that go along with this one? How to smoke fresh ham and creating a honey mustard glaze? Anything else let me know.
@@PostalBarbecue Could I still traditionally roast the ham in the oven like for Thanksgiving?
Perfect! I have a leg in my freezer now and another pig to butcher next month! Never done a ham, now is the time!
Would this work with a pork shoulder instead of a Pork Leg?
For sure.. There is just a bit more fat in a shoulder but in terms of the overall it will work. Hope that helps.
Great instructions.
That ham is gonna be good.
+The Backyard BBQ Show - BBQFOOD4U oh it was!! Uploading the Smoked Ham video right now... come back to check it out in a bit. Have you ever cured ham with injection?
Thanks, This worked perfect on my ham.
That is great to hear. The injection method was a trick we pick up from our local butcher!
Is this a fairly universal mix? I’ve got two green hams each at about 12 pounds and this is literally the only video on TH-cam with a detailed recipe lol
Can you let the Pork Leg or Pork shoulder cure longer then 48 hours, can you let it cure for 5-7 days?
+Christopher Clegg you could but you don't need to with this system because the cure is working from both the outside in and the inside out. If you don't object the cure then you will need 5-7 days for sure.
HI Jamie,
This definitely helps. I will be making this for my wife's family on Easter. Because we have to travel I will need to start the curing process early so it will be ready for the smoker.
thank you for the advise!
tag me in a photo on IG when it's done.
Only one gallon of water total?
What did people do to cure a ham BEFORE refrigeration? (I have a tiny refrigerator as I live a very simple life). It would be helpful to reveal what spices you use or what is possible/potential spices. Slow down....
This quantity of ingredients is the right amount for 8kg (18lb)?
Could you tell me the quantity of ingredients per kg?
Pedro Somaca yes that will work for an 18lb.
Doesn’t pink salt have the nitrates in it if you’re trying to be nitrate free
Yes and no. Pink salt has mostly Nitrites and often only about 4% nitrates which then turns into nitrites as it goes through it's curing process.
What was in the Prague powder?
I so want to do that!!!!
+Kyle Lesage you totally need to! It was probably the best ham we have ever tasted!!
+Postal Barbecue why would you want to cure meat anyways?
was looking around for other ideas to try i watched him put that whole leg in a bucket i have mine cut in four equal pieces from hogzilla and one piece still it right at the top trying simalar to this to see how it goes
thanks for watching
wow man if been trying to figure this out of tried cooking them and it turned out like a huge pork chop lol
Glad this helped. The curing salt does wonders for you. Cheers.
if got a 22lb soaking in the,fridge now,i,did,it like,you said,to however I added little,extra cause I think my pork leg is like,4lbs more,but I'll be,cooking it tomorrow but I know it's going to be,GREAT
Good luck! This injection method is a tip a got from my local butcher a while a go. Saves so much time as the cure is working from the inside out and outside in... Perfect. Tag me in a photo on facebook/instagram when it's all done!
the ham turned out awesome man I mean GOOD
Yeah buddy! So glad you loved it. Tag me in an IG picture @postalbarbecue
@@PostalBarbecue um not sure how lol
One of the best ways of curing pork ever only done it twice but I would never do it any other way thanks best gammon I ever had .
Glad it was helpful. Cheers buddy!
Why not showing the final result??
The finished product is in our smoked fresh ham video. Take a look. It was delish.
This is the link to the final cooked result. th-cam.com/video/B2m6JyYYKf4/w-d-xo.html
only have to add one simple ingredient ...then proceeds to list off an entire set. LOL
How to cure a ham - How to cure a ham at home, is a great simple way to make your own ham. I Hope this helped! Let us know what you think.
Postal Barbecue so would it be ok to use 7 tsp of curing salt to cure a 20lb ham for 48 hours
Derrick Medina hey this ham leg we were using was 20-21 lbs so that will work for you. Good luck.
Postal Barbecue thanks appreciate it
Postal Barbecue thanks appreciate it
Postal bbq. Can you cold smoke after this brining or does it have to be hot smoked.
Useful information. Annoying unnecessary music.
"add your favorite spices" does not cut it for us rookies. Please be specific with types and qtys. next time.
its not tradional if you inject. sorry,