Curing a ham(3 Posts)
Toadinthehole Sat 23-Sep-17 03:42:20
cdtaylornats Sat 23-Sep-17 08:15:09
Weedsnseeds1 Sat 23-Sep-17 11:09:15
Where I live in the Southern Hemisphere it's the thing to serve a cold ham for Christmas dinner. Normally these are bought pre-cooked from the butcher or supermarket. However, I would like to try curing one myself, probably using the recipe for Bradenham ham.
I would be very grateful for tips from anyone who has done this. In particular, how long does it take - should I start now?
Too late for this Christmas
Bradenham Ham originated in Wiltshire, England. The ham is first dry-cured in salt, then placed in a liquid cure of molasses, coriander, juniper berries, and other ingredients. After curing, it is aged for 6 months, then smoked.
I'd start with something smaller as a whole ham takes a long time to cure.
Also, it'll be really hot in Southern Hemisphere, hand are made traditionally in the colder months. Unless you have space to keep a large crate refrigerated for months, which you will need to keep the ham submerged in the brine?
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