Christmas Maple Ham Recipe
It’s almost that time of year again, where Mariah Carey’s All I Want For Christmas is on endless repeat & you’re wondering where you’ll be housing all the extra family members. If you do have plenty of family flocking to your home on Christmas day, why not impress them with a homemade Maple Ham! The process is straightforward & perfect for the novice but is guaranteed to make an impact with the family.
INGREDIENTS
- Leg of Ham
- Misty Gully Maple Ham Cure
DIRECTIONS
- Weigh your leg of ham then place in a deep plastic or glass container.
- To make brine, dissolve 130g of Misty Gully Maple Ham Cure per litre of water. Make enough brine to fully submerge the meat in its container.
- Inject 25% of the total weight of the ham with additional brine. For eg. A 4kg leg of ham should be injected with 1L of brine. Pump into thick sections of the meat or in near the bone to ensure a thorough cure.
- Keep in the fridge for 24 hours for every 500g of meat.
- Once cured, rinse the meat to remove excess cure, then soak meat in cool water for 3-4 hours, changing the water every hour to reduce excess saltiness.
- Cook in oven or smoker at 110 degrees Celsius until your meat reaches an internal temperature of 65 degrees Celsius.
- Set aside to cool completely.
- Prepare your ham as usual, for example, score with diamond pattern & stud with cloves before warming in the oven to serve. Enjoy!
- PS. Don’t share with doggo’s, it’s too salty & will make him ill. He will give you eyes though!!
