Ham Recipe
You guys might have your own recipes but here is what I made last week. It turned out really well. It had the pink color of store-bought ham and it tasted even better. Michelle really like it and she is usually suspicious of the wild game that I cook.
1 cup Kosher salt
1 cup Brown Sugar
½ cup Tender Quick
bay leaves
pickling spice
cloves
1 ½ gallons water
fresh ham (bone-in)
Dissolve salt, sugar, and Tender Quick in ½ gallon warm water. Add remaining water and ice if you want to use the brine right away. Add the seasonings.
Use a sharpening steel to create some holes around the bone and through the center of the meat. Place the ham in brine solution for 4 ½ days (Monday night to Saturday morning). Soak ham in fresh water for 2 hours before cooking. Cook to an internal temperature of 155. Use Hickory wood for flavor.
1 cup Kosher salt
1 cup Brown Sugar
½ cup Tender Quick
bay leaves
pickling spice
cloves
1 ½ gallons water
fresh ham (bone-in)
Dissolve salt, sugar, and Tender Quick in ½ gallon warm water. Add remaining water and ice if you want to use the brine right away. Add the seasonings.
Use a sharpening steel to create some holes around the bone and through the center of the meat. Place the ham in brine solution for 4 ½ days (Monday night to Saturday morning). Soak ham in fresh water for 2 hours before cooking. Cook to an internal temperature of 155. Use Hickory wood for flavor.
posted by brian | 1:26 PM
7 Comments:
Sounds interesting. When I made my most successful hams I made a similar brining/spicing solution I used cloves, allspice, cinnamon, brown sugar and some sodium nitrate. Instead of soaking in a big vat of the liquid though I wrapped it in plastic wrap and used the injector needle right through it. This flavored the inside and out real good. Then I wrapped another layer and put it in the bottom drawer of the fridge for a couple days.
Yeah, the pink color is usually a result of using nitrates(tender quick)in the ham/sausage process.
I got really good "ham" color by using some sodium nitrate I bought at readfields's
apparently a 7lb ham can cost sixty some-odd dollars.
Anyone want to try and fetch up some more ham the weekend of Feb. 17th ?
I poked holes in the meat because I wanted to create channels for the brine. I didn't have a brine pump or big syringe. Steve, your method sounds effective.
Next time I'm in town I need to pick up some sodium nitrate from Readfields. I miss that place.
I am interested in going hunting but I need to check my calender. That date sounds familiar.
Get some chickens in the yard and you'll have it made.
I was speaking of Pork Hams. Where did you take it to have a mule deer leg "hammed".
I read somewhere that recommended cinnamon and clove for pork, I agree but prefer allspice to cloves.
I also know that people from germany often season venison with juniper berrys. This particular one isn't for me however, since I don't care for Gin. A subtler flaver that I like on smoked venison is rosemary and sage.
juniper berries - I think that would be good but I've never seen them in the store.
Pickling spice contains a fair amount of all-spice and cloves. I don't really know what else is in there.
Chris, I don't know if you can be trusted with one of my honey holes. Just look what happened to your top secret spot by the surfside jetty.
If you don't mind wearing a blind-fold we can probably go fishing.
you can often buy whole juniper berries at natural food type stores, the hippies think eatin them is good for something or another.
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