INGREDIENTS

• Leg of Ham
• Misty Gully Maple Ham Cure

DIRECTIONS

1. Weigh your leg of ham then place in a deep plastic or glass container.
2. 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.
3. 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.
4. Keep in the fridge for 24 hours for every 500g of meat.
5. 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.
6. Cook in oven or smoker at 110 degrees Celsius until your meat reaches an internal temperature of 65 degrees Celsius.
7. Set aside to cool completely.
8. Prepare your ham as usual, for example, score with diamond pattern & stud with cloves before warming in the oven to serve. Enjoy!
9. PS. Don’t share with doggo’s, it’s too salty & will make him ill. He will give you eyes though!!

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