Create a Mouthwatering Holiday Ham from Scratch

Create a Mouthwatering Holiday Ham from Scratch

Table of Contents

1. Introduction
2. The Importance of Curing Meat
3. Choosing the Right Cut of Pork
4. The Curing Process
   1. Weighing the Pork
   2. Creating the Cure Mixture
   3. Applying the Cure to the Pork
   4. Tying the Pork with Kitchen Twine
   5. Placing the Pork in the Fridge
   6. Curing the Pork
   7. Drying the Exterior
5. Smoking or Oven Cooking
   1. Setting up the Smoker or Oven
   2. Smoking the Pork
   3. Glazing the Pork
6. Final Steps and Serving
   1. Removing the Skin
   2. Scoring the Fat Cap
   3. Glazing the Pork Again
   4. Roasting the Pork
   5. Resting and Serving the Ham
7. Conclusion

How to Make a Delicious Holiday Ham from Scratch

Are you looking for a show-stopping centerpiece for your holiday meal? Look no further than a homemade holiday ham. Forget about buying a pre-cured ham from the store – we're going to walk you through the process of curing and smoking a ham from scratch. This may sound intimidating, but don't worry, we'll guide you step by step. So, let's get started!

1. Introduction

The holiday season is a time for gathering with loved ones and indulging in delicious meals. And what better way to impress your guests than by serving a homemade holiday ham? While it may seem like a daunting task, curing and smoking your own ham from scratch can be a rewarding and delicious experience.

2. The Importance of Curing Meat

Curing meat is an age-old technique that not only enhances the flavor but also helps to preserve it. By combining salt, sugar, and curing salt, you create a cure that penetrates the meat and adds flavor while inhibiting bacterial growth. This process gives the ham its unique taste and texture, making it an unforgettable centerpiece for any holiday feast.

3. Choosing the Right Cut of Pork

When it comes to making a holiday ham, choosing the right cut of pork is essential. While various cuts can be used, we recommend using a fresh pork leg with the skin-on and deboned. This will ensure a uniform shape and make the curing process more manageable. Alternatively, a pork shoulder could also be used. Any scrap meat can be cooked separately for other dishes, minimizing waste.

4. The Curing Process

Now that you have your cut of pork, it's time to start the curing process. Curing meat requires precision, so make sure you have a scale on hand to measure the ingredients accurately. The formula for the cure is straightforward: for every 1000 grams of pork, you'll need 30 grams of salt, 15 grams of sugar, and 2.5 grams of curing salt.

To spice the cure mixture, you can customize it to your liking. Some popular options include coriander, pink peppercorn, fennel seeds, and dried herbs. Grind these spices together and combine them with the salt and sugar until well mixed.

Next, rub the cure mixture all over the pork, ensuring every crevice is covered. The majority of the salt should adhere to the meat, but don't worry if some falls off. Once the pork is thoroughly coated, tie it securely with kitchen twine at four to five different intervals. This will help maintain its shape during the curing process.

Now, place the pork in a plastic bag and refrigerate it for five to eight days. As the pork cures, it will release liquid, which is normal and creates a brine for the meat. Towards the end of the curing period, the pork will start to firm up, indicating that it's ready for the next step.

5. Smoking or Oven Cooking

After the curing period, it's time to impart some smoky flavor to the ham. If you have a smoker, this is the perfect opportunity to use it. Set up your smoker with your choice of wood, such as oak or applewood, and smoke the ham at 250 degrees Fahrenheit for approximately two hours. The internal temperature should reach between 135 to 140 degrees Fahrenheit.

Don't worry if you don't have a smoker. You can achieve delicious results in the oven as well. Simply set your oven to the same temperature and cook the ham until it reaches the desired internal temperature. Although it won't have the same smoky flavor, it will still be tasty.

6. Glazing and Final Steps

To add a beautiful and flavorful coating to your holiday ham, it's time to glaze it. You can prepare a glaze by combining Dijon mustard, dark brown sugar, honey, and optional seasonings like garlic powder or homemade serrano powder. Spread the glaze generously over the ham, making sure to cover all sides.

If your pork still has the skin on, peel it off while it's hot. It should come off relatively easily. Then, score the fat cap by gently running a sharp knife across it. Be careful not to cut into the meat beneath.

Now, it's time to glaze and roast the ham. If using the oven, preheat it to 300 degrees Fahrenheit. Place the ham on a baking sheet with a wire rack set over it for air circulation. Glaze the ham every 15 minutes and continue roasting for a total of 45 minutes, giving it three coats of glaze in total. The final internal temperature should be 150 degrees Fahrenheit.

7. Resting and Serving the Ham

After removing the ham from the oven, let it rest for about 20 minutes before carving. This allows the juices to redistribute, resulting in a juicier and more flavorful ham. Alternatively, you can let the ham cool down completely, chill it, and reheat it when ready to serve. Either way, the result will be a tender and delicious holiday ham that will impress your guests.

Highlights

• Learn how to cure and smoke a holiday ham from scratch
• Choosing the right cut of pork is crucial for the best results
• Curing the pork with a precise mixture of salt, sugar, and curing salt
• Adding personalized spices to create a unique flavor profile
• Smoking the ham in a smoker or oven for a delectable smoky taste
• Glazing the ham with a flavorful mixture of mustard, brown sugar, and honey
• Roasting the ham until the internal temperature reaches 150 degrees Fahrenheit
• Allowing the ham to rest before serving for maximum flavor and juiciness

FAQs

Q: Can I use a different cut of pork for the holiday ham? A: While a fresh pork leg is recommended, a pork shoulder can also be used for a delicious holiday ham.

Q: Can I skip the smoking step and just bake the ham? A: Absolutely! If you don't have a smoker, you can achieve tasty results by baking the ham in the oven.

Q: How long can I store the cured ham? A: Once the ham is fully cooked, it can be stored in the refrigerator for up to a week. It can also be frozen for longer storage.