Are you looking for a new twist on the classic ham recipe?
Why not try making your own corned ham?
This old southern favorite is a fresh ham cured in salt, resulting in a delicious and flavorful dish that’s perfect for any occasion.
While it may seem daunting to cure your own ham, our step-by-step recipe makes it easy to follow along and create a mouth-watering meal that will impress your guests.
So, roll up your sleeves and get ready to make some delicious corned ham!
How To Make Corned Ham?
To make corned ham, you’ll need a fresh ham, kosher salt, and a few other ingredients.
First, rinse and dry the ham. Use a sharp knife to make incisions of about 3 inches deep along all three places where the bone protrudes. Fill the incisions with salt and rub the outside of the ham all over with more salt.
Place the ham in a non-reactive pan, cover with plastic wrap then aluminum foil and refrigerate for about 11 days. During this time, turn the ham from time to time, rerub it with salt, and pour off any juice that the ham has produced as it cures.
The day before you plan to cook the ham, wash it under cold running water. Be sure to flush out the salt pockets. Then submerge under clean cold water overnight.
Set the oven to 325 degrees Fahrenheit. Put the ham on a rack in a covered roasting pan and bake for 20 minutes a pound. The internal temperature should reach 150 degrees for safety reasons, but you can cook these hams until they start to fall off the bone for added flavor.
About 1 1/2 hours before the ham is done, remove cover and raise the oven to 375 degrees so the ham will brown. For the last 10 minutes or so, lift off the carapace of skin and set it beside the ham in the roasting pan. It will crisp up into the best cracklings ever.
Ingredients Needed For Making Corned Ham
To make corned ham, you will need the following ingredients:
– Fresh ham (16-20 lbs)
– Kosher salt (2 lbs)
It is important to note that it can be difficult to find a fresh ham, as most supermarkets sell ready-to-eat hams. However, using a fresh ham is preferred as frozen hams may result in tougher meat.
Preparing The Ham For Curing
Before curing your ham, it’s important to properly prepare it. If the ham has skin, remove it along with any excess fat cap. Contrary to popular belief, skin and fat do not add flavor to the ham. In fact, they can slow down the curing process and cause the ham to become gelatinous.
Next, thoroughly clean a 5-gallon food-grade bucket with soapy water and rinse it with a solution of 1 ounce of bleach per gallon of water. Dry the bucket completely before adding distilled water, kosher salt, and Prague Powder #
Creating The Brine For Curing The Ham
Before curing the ham, you need to create the brine. It’s important to use filtered or distilled water instead of tap water because tap water contains pathogens that may contaminate the ham during the curing process. Additionally, tap water contains chlorine that could interfere with the flavor of your homemade cured ham.
To create the brine, you will need kosher salt, brown sugar, pink salt, and pickling spice. Place these ingredients in a container large enough to hold the brine and ham. Bring 2 quarts of water to a boil and pour it over the brine ingredients. Whisk until everything is dissolved. Then pour in 1 gallon of fresh cold water to cool down the mixture.
Next, score the skin side of the pork roast with a sharp knife, cutting into the fat beneath the skin but not into the meat. Score about 1 inch apart, then score in the opposite direction to get a classic diamond-shaped pattern. Lower the roast into the brine, skin-side up. Use a plate to weigh down the roast so it cures fully submerged in liquid.
Refrigerate for 1 day for every 2 pounds of pork (cure for 2 1/2 days for a 7-pound roast). Turn the roast over halfway through the brining process. Afterward, remove it from the brining liquid and discard it. Transfer the roast back to the brining container and cover it with fresh cold water to rinse off salt. Let it soak for a few minutes to overnight depending on how salty you want your ham.
Finally, remove the roast from the water and blot dry with paper towels. Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Add 1 cup of water and 2 whole star anise to a roasting pan. Place the roast on a rack in the roasting pan and roast until it reaches an internal temperature of 130 to 135 degrees Fahrenheit (55 to 58 degrees Celsius), which should take about 2 hours. Ham will not be fully cooked at this point.
If water has nearly evaporated, add a splash more. Increase oven temperature to 425 degrees Fahrenheit (220 degrees Celsius). Continue to roast ham until the skin is browned and crispy and the internal temperature reaches 145 to 150 degrees Fahrenheit (63 to 66 degrees Celsius). You can make an optional glaze by mixing mustard, maple syrup, cayenne pepper, and salt together in a bowl. Brush glaze on baked ham and return roast to oven for 5 minutes.
Curing The Ham In The Brine
To create the perfect corned ham, it’s essential to cure the ham in a brine solution for several days. The brine solution consists of filtered or distilled water, kosher salt, brown sugar, pink salt, and pickling spice.
To begin, bring 2 quarts of water to a boil and pour it over the brine ingredients. Whisk the mixture until all the ingredients are dissolved. Then add 1 gallon of fresh cold water to cool down the mixture.
Next, score the skin side of the pork roast with a sharp knife, cutting into the fat beneath the skin but not into the meat. Score about 1 inch apart, then score in the opposite direction to get a classic diamond-shaped pattern. Lower roast into brine, skin-side up. Use a plate to weigh down roast so it cures fully submerged in liquid. Refrigerate for 1 day for every 2 pounds of pork (cure for 2 1/2 days for a 7-pound roast). Turn roast over halfway through the brining process.
After the curing process is complete, remove the roast from the brining liquid and discard it. Transfer the roast back to the brining container and cover it with fresh cold water to rinse off salt. Let it soak for a few minutes to overnight, depending on how salty you want your ham to be.
Once you’ve removed the roast from the water, blot it dry with paper towels. Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius) and add 1 cup of water and 2 whole star anise to a roasting pan. Place the roast on a rack in the roasting pan and roast in the preheated oven until ham reaches an internal temperature of 130 to 135 degrees Fahrenheit (55 to 58 degrees Celsius), which should take about 2 hours.
The ham will not be fully cooked at this point, so if your water has nearly evaporated, add a splash more. Increase oven temperature to 425 degrees Fahrenheit (220 degrees Celsius). Continue to roast ham until the skin is browned and crispy and the internal temperature reaches 145 to 150 degrees Fahrenheit (63 to 66 degrees Celsius).
If you want to add some extra flavor, make an optional glaze by mixing mustard, maple syrup, cayenne pepper, and salt together in a bowl. Brush glaze on baked ham and return roast to oven for 5 minutes.
By following these steps for curing your ham in brine, you’ll have a delicious corned ham that’s sure to impress your friends and family at any gathering or holiday meal.
Cooking The Corned Ham To Perfection
Cooking the corned ham to perfection requires some patience and attention to detail. Here are some tips to ensure your ham comes out juicy and flavorful:
1. Keep the ham covered: No one likes a dry ham, and the salted, cured meat can easily dry out during cooking. To combat this, always keep the ham covered with aluminum foil while in the oven. After every application of glaze, be sure to cover it back up.
2. Use a meat thermometer: To ensure that your corned ham is cooked through, use a meat thermometer to check the internal temperature. The ham should reach a temperature of 150 degrees Fahrenheit for safety reasons, but you can cook it until it starts to fall off the bone for added flavor.
3. Let it rest: After removing the ham from the oven, let it rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful ham.
4. Save the drippings: The drippings from the corned ham make a delicious gravy for mashed potatoes or other side dishes. Simply strain off any excess fat and add some flour or cornstarch to thicken it up.
By following these tips, you can cook a delicious and succulent corned ham that will be sure to impress your guests.
Serving And Enjoying Your Homemade Corned Ham
Once your homemade corned ham is cooked and ready to serve, there are a few different ways to enjoy it.
One option is to slice the ham across the grain and serve it as a roast. This is a classic way to enjoy ham and makes for a delicious main course for any meal.
Another way to serve your corned ham is in “pulled pork” style. Simply shred the cooked ham with two forks and serve it alongside your favorite sides or on a sandwich.
If you have any leftovers, you can also use the ham to make sandwiches as suggested by Rob Kasper’s 1988 Sun piece. Whether you prefer potato bread, white bread, or wheat, a corned ham sandwich is sure to be a delicious treat.
No matter how you choose to serve your homemade corned ham, be sure to let it rest for a few minutes before slicing or shredding. This will allow the juices to redistribute and ensure that the meat stays tender and flavorful. And don’t forget to save the drippings from the roasting pan to make a delicious gravy for mashed potatoes!