Impress Your Family and Friends by Curing Your Own Ham

Fresh ham

With Easter just around the corner, it’s time to start thinking of a menu plan. Ham is often the centerpiece dish of this holiday meal. The main problem, though, is that the ham you purchase at your local grocery store has usually been raised in a factory setting and then cured in nitrates and white sugar. Yuck!

Today I’m going to show you how you can easily cure your own ham at home with just 3 ingredients. It’s very easy to do, produces a delicious ham, and is also GAPS legal. How can you beat that?

The first time I cured my own ham was for this past Christmas dinner. Having just recently purchased half of a pig, I had fresh (not cured or smoked) ham on hand and wanted to figure out how to use it. Now, you can just bake your fresh ham without much trouble, but it won’t have that “hammy” taste you might expect. It will be just like any other cut of pork.

There is a ham in there...

Once you cure it, however, it now has that delicious taste that you are hoping for. Yea! The recipe I am going to share with you is based on this tutorial which I roughly followed. However, we’re going to skip the pink salt, which contains nitrites and/or nitrates. From what I have read, the reason for adding this is for the pink coloring and also to help prevent botulism. Since I’m using a pasture-raised pig and only curing it for a few days, I feel very comfortable about not worrying about the possibility of botulism. Plus, I’ll be sure to cook it thoroughly once I’m done curing it.

Before you try to cure your ham, you’re going to need a food-grade container that can fit both your ham and the brine. I ended up finding a great Sterilite container with a locking lid at Target. (I know, I know, it’s in plastic. Not ideal, but it works.)

Now that you have your container at hand, it’s time to get curing. Put your fresh ham in your container, then whisk together the brine in a separate bowl.

Brine ingredients:

  • 2 liters water
  • 3/4 cup salt (Use a real salt, such as Celtic sea salt or Redmond’s Real Salt)
  • 1 cup date sugar

Date sugar

Pour your whisked brine on top of the ham. If you’re using date sugar, it won’t completely blend in; it will still be a bit chunky. I didn’t mind that at all, especially once I baked it. Also, if you’re not on GAPS, you might prefer to try this with Rapadura or another unrefined sugar. If you’re not willing to pay the hefty price of date sugar, Emily at Butter Believer has a great tutorial on how to make your own.

The hard part is now done and it’s just a waiting game. Put a plate on top of the ham to keep it below the brine, then stick it in the fridge. You’ll leave it in there approximately one day for every two pounds. My ham is just under six pounds so I’ll let it cure in the fridge for the next three days.

Ready for the fridge

Once you’re done curing it, you can drain off the brine and rinse it or leave it as is. I prefer not to rinse off my salt and date sugar as I think they add a nice flavor to the ham. Now you can either bake it as is or bake it with your favorite glaze. If you need an idea for a GAPS-legal glaze for your ham, be sure to check back next week when I share my glaze recipe.

Isn’t that easy? I served this back at Christmas, but was worried about whether it would actually be any good.  So I asked my in-laws to bring along a small store-bought ham, just in case.  At the end of dinner, my brother-in-law declared that my ham tasted much better. I think that says it all!

This post is part of Freaky Friday, Sunday School, Monday ManiaFat Tuesday, Real Food WednesdaySimple Lives ThursdayPennywise Platter Thursday.

Comments

  1. Erica Johnson says:

    Any chance the post with the Glaze can go out a little sooner, Friday is just 2 days before Easter!
    Is it possible to brine with Honey for those of us on GAPS Intro?

    • Mindy says:

      Sure thing! I’ll have it up either Monday or Tuesday. :-)

      I don’t see why you couldn’t use honey instead. I found this article on Wikipedia that talks about honey-cured ham: http://en.wikipedia.org/wiki/Ham

      It mentions that in order to be called “honey-cured” at least half of the sweetener must be honey. If you give it a try, be sure to come back and let us know how it worked. That could be a great option for others on intro!

  2. Margaret says:

    Oooh, this looks good. I might try that honey cured stuff later, when I have time to experiment, especially since some friends of ours have an apiary. I’ve been meaning to cure our own meat especially since I’ve started to notice I’m really sensitive to something (probably the dye) in most cured meats.

  3. Allison says:

    Ohhhh I will have to give this a try!

  4. If you are not going to smoke or age it, I think this is technically a brine, but it does look fantastic! I am also bothered by pink salt and skip it, too. This looks so, so good that I linked to it from my blog FB.

    • Mindy says:

      You are absolutely correct – I probably should have mentioned that. We’re not preserving it at all. It would be really fun to try smoking it. Unfortunately, our condo has a wooden balcony so we can only use a propane grill. Such a bummer!

      Thanks for linking to my post!

  5. Meghan says:

    Ooh, this looks so good! I love ham and have been missing it a lot on GAPS. I’ve been scared to try anything like this because we tried something similar to cure our own bacon and it was a dismal failure. You make this look so easy! Now I’m wondering where I can get fresh ham from…

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