Home cured Christmas hamPosted by Fiona Nevile in Christmas, Curing and Smoking, Pork Ham Bacon Sausages | 9 comments
I love ham, bacon, salami – well most processed meats actually. They get the thumbs down from the nutritionists due to their high salt and fat content. Having found out how easy it is to cure bacon at home using far less salt than traditional cures I decided to have a go at curing a ham last Christmas.
We bought some local free range pork and used our wet cure for bacon recipe as the soak. The recipe is here the only difference in curing a loin of bacon and a leg is time. The leg was soaked for three weeks in the fridge submerged with a heavy metal lid. I left it for half a day in the warm kitchen to dry a bit, wrapped in butchers muslin and smoked it for three days over a smouldering log in our ingle nook chimney. It tasted wonderful and worked out much, much cheaper than the commercially produced ham you can buy at the supermarket.
As I’m still laid up we are not hosting Christmas this year. We can both relax and taste some else’s cooking. It’s going to be turkey at Seraphina’s.
We are happy to forgo the goose but we can’t bear the thought of no Christmas ham. I’ve ordered another leg this year. Ours has to be collected on Monday to be cured smoked and ready for Christmas Eve. Our ham freezes beautifully and seems to keep well in the freezer. We had the remains of last years in a frittata this week and it was delicious.
So if you have the facility to smoke a ham you still have time to cure one for Christmas. We are giving some of our gourmet friends our smoked bacon and ham this year as Christmas presents. Real tip top treats that don’t cost a lot to make.
Do you love cured ham? Get it the easy way in christmas food hampers
Disclaimer: As our cure contains far less salt that a traditional cure it will not keep in the fridge for longer than about five days once it’s been cured and smoked.
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