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.
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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.
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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 Name
Brown Sugar Cured Ham
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 5 Review(s)
Comments (5)
November 26, 2019 2:39 pm
[…] 454g (1 Pound) Brown Sugar Cured Ham […]
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 […]
December 3, 2019 9:41 am
It would be really helpful to know how long the ham will keep once cured and cooked. Thanks!
December 3, 2019 9:42 am
How long will the ham keep (in the fridge), once cured and cooked? Thanks!
December 3, 2019 2:03 pm
After cooking the longest we can recommend is 7 days