Sugar Cure For Ham

Instructions

1. Prepare the Ham: To start, place the fresh ham in a large non-reactive container or food-grade plastic bag. Make sure the ham is clean and pat it dry with paper towels.

2. Mix the Cure: In a mixing bowl, combine the brown sugar, kosher salt, black pepper, garlic powder, onion powder, and pink curing salt if using. Stir well until all the ingredients are evenly incorporated.

3. Apply the Cure: Generously rub the sugar cure mixture all over the surface of the ham, making sure to coat it thoroughly. It’s essential to massage the cure into the meat, ensuring it penetrates deeply for maximum flavor.

4. Refrigerate: Once the ham is coated with the sugar cure, seal the container or bag and place it in the refrigerator. Allow the ham to cure for about 1 day per 2 pounds of meat, turning it every 12 hours to ensure even curing.

5. Rinse and Soak: After the curing time is complete, remove the ham from the refrigerator. Rinse off the sugar cure mixture under cold running water and pat the ham dry with paper towels. If you prefer a milder flavor, you can soak the ham in cold water for an hour before drying.

6. Air-Dry: Place the ham on a rack in the refrigerator or a cool, dry place to air-dry for at least 24 hours. This step will help the ham develop a pellicle, a thin, tacky layer on the surface that aids in smoke absorption.

7. Smoke or Roast: At this point, you can choose to either smoke the ham using your preferred method or roast it in the oven until it reaches an internal temperature of 145°F (63°C). If smoking, maintain a temperature of around 225°F (107°C) and smoke until the ham is beautifully cooked and infused with smoky flavor.

8. Rest and Slice: Once the Sugar Cure For Ham is cooked, allow it to rest for a few minutes before slicing. Enjoy your beautifully cured ham as the star of a festive meal or as a delightful addition to your favorite dishes.