How to make Ham – easy recipe from scratch - perfect ham every time - How to make Ham at home
There are many brine methods to try and use. This method of brining using a meat injector and submerged will give and excellent result in a quick turnaround time.
Working on Michael Ruhlmann’s brining method which is very searchable and documented my Holiday season Ham brine is listed;
Now if you want a Ham that does not carry a cinnamon or star anise flavor – miss it out!
The flavor is up to you – the cure, salt, sugar, and water is the basic starting point.
I prefer to use pork loin – its shape makes for perfect sandwich ham.
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Don't forget, as with all recipes, YOU have to taste along the way - all recipes may need adjusting to your tastes. All recipes are full working recipes; as a base, they are great - tailored to your taste. I hope you enjoy cooking as much as I do.
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2 / 4 litres of water
Salt 170 g / 350 g
Sugar 120 g / 220 g
Cure Prague pink powder 20g / 40g
Cloves 4
Star anise 6
Crushed peppercorns 2 tbsp
Coriander seed 2 tbsp
Fennel seed 2 tbsp
Chili flakes 2 tbsp
Bay leaf 1 tsp
Oregano 1 tbsp
Cinnamon 2 sticks
Boil all
Inject 10% of the weight of meat
Cure 48 hrs – 2 days per kilo.
After removing the ham from the brine, rinse thoroughly or even let it stand covered in water. Pat dry the meat. Put in the fridge overnight to firm up a little and air dry. Boil, Cook, BBQ, smoke or roast.
To cook a ham that is injected and water-brined in the oven, you typically want to follow these temperature guidelines:
Oven Temperature: Preheat your oven to 325°F (163°C). This is the standard cooking temperature for a fully cooked ham.
Internal Temperature: The internal temperature of the ham should reach 140°F (60°C) for a fully cooked ham or 145°F (63°C) for a fresh ham. Use a meat thermometer to check the internal temperature at the thickest part of the ham
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