Homemade Ham Recipe
Try this Homemade Ham Recipe recipe, or contribute your own.
Try this Homemade Ham Recipe recipe, or contribute your own.
- freshly ground black pepper
- sea salt
- large bowl
- 1 fresh pork roast preferably from the leg (you can get this cut from your butcher!). local and organic pork will be best. the roast can include a bone or not, or skin or not – it makes no difference. we kept the bone in all of our roasts when we cut them because i love the
- cane sugar
- kitchen scale
- Carbohydrate 70.15612625 g
- Cholesterol 0 mg
- Fat 0.0085575 g
- Fiber 0.0695625 g
- Protein 0.02874375 g
- Saturated Fat 0.0025725 g
- Serving Size 1 1 recipe (72g)
- Sodium 575.6718 mg
- Sugar 70.08656375 g
- Trans Fat 0.000367500000000001 g
- Calories 272 calories
Step-by-step
- Dry the ham with a rag to absorb any extra moisture.
- Weigh the roast and write down this number.
- For every pound of meat, weigh out 15 grams of sea salt and 2.25 grams of sugar.
- Combine the spices in a bowl and use your fingers to mix them together.
- Rub the meat with the salt/sugar mixture. Get into every crevasse that you can find. Really work it in there. If you have a bone-in roast, pay special attention to that area. Make sure that the roast is coated.
- Place the roast in a large bowl and set it in the refrigerator.
- Leave it to cure for a few days. Measure the diameter of the roast and add ‘3’ to that to figure out how many days it will cure.
- After the proper curing time, remove the ham.
- At this point, the ham can be baked and glazed with whatever you’d like (honey? herbs? molasses?) or smoked.
- If you’d prefer, roughly halfway through the smoking process, the skin of the ham can be removed (if your roast came with skin, that is).
- The ham should be smoked and cooked to an internal temperature of roughly 170-180 degrees (use a meat thermometer).
- If you’d rather not smoke your ham, the ham can be baked in a 350 degree oven until the same internal temperature is achieved.
My Journey to the Perfect Homemade Ham
As a busy working mom, finding time to cook delicious, wholesome meals can feel like a Herculean task. I often crave the comforting flavors of home-cooked meals, but juggling work, family, and everything in between leaves little room for elaborate recipes. That's why I've become obsessed with finding simple, yet impressive dishes that don't require hours of prep time. This homemade ham recipe is one of those gems – a delicious, impressive centerpiece for any meal that's surprisingly easy to make.
The idea of making a ham from scratch might seem daunting, but trust me, it's much simpler than you think. The key is preparation and precise measurements. Using a kitchen scale to measure the salt and sugar ensures a perfectly cured ham, every single time. I initially approached this recipe with some trepidation – the idea of curing meat felt like a culinary adventure reserved for experienced chefs. But with careful attention to the instructions and a little patience, I was able to create a ham that even my discerning family raved about. The rich flavor, achieved through a simple blend of salt, sugar, and a touch of pepper, was unparalleled to anything I'd previously purchased at the store.
One of my favorite things about this recipe is its versatility. Once the curing process is complete, the possibilities are endless. You can bake it in the oven, for a simpler approach, or take it to the next level by smoking it. The smoking process adds a delightful smoky aroma and flavor, taking this ham from a simple dish to a culinary masterpiece. We used apple wood for a subtle, sweet flavor, but you can experiment with other woods to find your personal preference. I've also experimented with different glazes, from a simple honey glaze to a more complex molasses and herb blend. The beauty of this recipe is that it can be adapted to your taste and the time you have available.
The most rewarding aspect of making this homemade ham was the sheer satisfaction of creating something delicious and impressive from scratch. It’s a feeling of accomplishment that’s hard to match, and it’s a skill that I’m incredibly proud to have. It’s become a tradition in our family, something I look forward to making each year, and a source of pride whenever I set it on the table for our family and friends. It's more than just a ham; it's a symbol of home-cooked love and a testament to the simple joy of creating something delicious and special.
Beyond the deliciousness, this recipe has become a valuable lesson in patience and precision. The curing process requires careful attention to detail, teaching me the importance of following instructions meticulously and appreciating the time it takes to create something truly special. I encourage you to try this recipe. It might seem a bit intimidating at first, but the result is worth the effort. The pride and joy you will feel from crafting a perfectly cured and smoked ham will be an incredible reward, a reminder of the magic that can happen in the kitchen with a little patience and a whole lot of love.
This homemade ham has transformed my approach to cooking. It's shown me that even seemingly complicated recipes can be conquered with a little determination and a clear set of instructions. More importantly, it’s fostered a sense of confidence in my culinary abilities, encouraging me to explore new recipes and techniques with a newfound sense of adventure. It's a recipe that I will cherish for years to come – a delicious memory, a culinary achievement, and a symbol of my ongoing journey in the kitchen.
