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Brown Sugar Cured Ham

November 26, 2019Cole Whitney
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IntermediatePrague Powder #1
Making a high quality cured ham at home is an easy brine, with the help of Prague Powder #1. This flavorful cure yields a juicy, tender ham that is cooked low and slow.

Ingredients

  • 4.5 – 5.5kg (10-12 lbs) Picnic Shoulder, Bone In
  • 600g (3 cups) Light Brown Sugar
  • 170g (2 cup 3 tbsp) Kosher Salt
  • 10 Whole Cloves
  • 3 Bay Leaves
  • 1 Rosemary Sprig
  • 25g (1 tbsp 2 tsp) Prague Powder #1
  • 4L (1 gallon) Cold Water

Equipment

 

  • Stock Pot
  • Baking Sheet
  • medium Heavy Bottomed Pot

Timing

Active time: 45 Minutes

Total time: 2-3 Weeks

Yield

One 10-12lb Ham

  • Create Brine

    Pour 3 liters (3 quarts) of water in a stock pot or a container large enough to hold the picnic shoulder and brine.

    In a medium heavy bottomed pot place the remaining 1 liter (1 quart) of water, light brown sugar, salt, cloves, bay leaves, and rosemary.

    Heat the pot over medium heat until the sugar and salt are dissolved. Pour the warm liquid into the remaining water to cool it down.

    Add the Prague powder #1 and stir it until it dissolves.

  • Brine the Ham

    Place the picnic shoulder in the brine. If there is an exposed portion of the picnic shoulder weigh it down with some plates.

    Allow the meat to brine for 2-3 weeks if it is bone in. If you purchased a boneless version it should take about a week.

  • Roast the Ham

    Preheat an oven to 240°F.

    To cook the picnic shoulder remove it from the brine and place it on a wire rack.

    Cook the ham covered in the oven until it reaches 145°F this could take as long as 2-3 hours depending on your oven. Once it reaches this internal temperature remove the foil and increase the heat of the oven to 275°F.

    Continue to cook until the skin has become crispy and the internal temperature reaches 190F about 1-2 more hours. Cover meat with foil if it the skin becomes too dark for your liking.

    Allow the meat to rest for 30 minutes so the juices can redistribute properly before slicing. Serve immediately, save the leftovers for recipes like our Croque madame and split pea soup.

Summary
recipe image
Recipe Name
Brown Sugar Cured Ham
Author Name
Modernist Pantry
Published On
2019-11-26
Preparation Time
0H45M
Total Time
504H0M
Average Rating
2.51star1star1stargraygray Based on 5 Review(s)

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Comments (5)

Velvety Split Pea and Ham Soup

November 26, 2019 2:39 pm

[…] 454g (1 Pound)  Brown Sugar Cured Ham […]

The Secret of Christmas Pt. 1: Savory Courses

November 27, 2019 1:06 pm

[…] Link: Brown Sugar Cured Ham Southern Comfort Biscuits with Pineapple Butter Velvety Smooth Split Pea Soup Ultimate Leftover Ham […]

Maggie

December 3, 2019 9:41 am

It would be really helpful to know how long the ham will keep once cured and cooked. Thanks!

Maggie Topkis

December 3, 2019 9:42 am

How long will the ham keep (in the fridge), once cured and cooked? Thanks!

Janie Wang

December 3, 2019 2:03 pm

After cooking the longest we can recommend is 7 days

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