Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: squirtthecat on January 15, 2012, 02:11:08 PM

Title: Low(er) Salt Honey Cured 'Ham'
Post by: squirtthecat on January 15, 2012, 02:11:08 PM: John Morrell used to sell a sliced 'honey ham' that was from the loin. Nice and lean, and not very salty. After conferring with another forum's resident ham expert, we came up with this.

3 quarts water
1/2 cup + 2 T pickling salt
2/3 cup honey
1/2 cup brown sugar
2 tsp Cure #1

The players.

(http://lh3.ggpht.com/-C9N7ayyOMBI/TxMd3Jq3BlI/AAAAAAABga0/uLKAbdUjM28/s800/IMGP7754.JPG)

(http://lh6.ggpht.com/-nNCYE1aazNg/TxMeVuBg5BI/AAAAAAABgbY/lJhaJ3mrOiw/s800/IMGP7774.JPG)

I boiled the water and mixed in everything but the Cure. After 30 minutes in the freezer, and a couple hours in the fridge, it was cold again. Then I stirred the Cure #1 into the mixture.

Everybody into the pool. There are a few toothpicks in the loin to keep it submerged. We'll cure in the back of the fridge for 6 days, then hot smoke.

(http://lh4.ggpht.com/-NOd5Q0CddSk/TxMea94ZO6I/AAAAAAABgbg/h3M0H4hhAyE/s800/20120115113153.jpg)

Stay tuned!
Title: Re: Low(er) Salt Honey Cured 'Ham'
Post by: TentHunteR on January 16, 2012, 05:56:27 PM: Squirt, you already know I'm watching this! ;)
Title: Re: Low(er) Salt Honey Cured 'Ham'
Post by: squirtthecat on January 16, 2012, 06:19:16 PM: Quote from: TentHunteR on January 16, 2012, 05:56:27 PM
Squirt, you already know I'm watching this! ;)

I hope so!
(dang, now I can't blame you if I screw it up ;D ;D ;D ;D)
Title: Re: Low(er) Salt Honey Cured 'Ham'
Post by: teesquare on January 16, 2012, 09:55:52 PM: Well if you are lookin for "Ham expert"...You have come to the right place - seeing how most of us here are "Expert Hams"....well- uh.. same thing...right? ::) ??? :D
Title: Re: Low(er) Salt Honey Cured 'Ham'
Post by: squirtthecat on January 22, 2012, 11:48:34 AM: 1 week later... Time for smoke!

Pulled the 'science experiment' out of the back of the fridge.

(http://lh4.ggpht.com/-szgneeVBJWs/Txw8_pxttjI/AAAAAAABgoo/rqSAPRa3-7U/s800/IMGP7858.JPG)

We'll give it a quick rinse and put the cooking bands on it to hold the shape better.

Dreary day outside. 32° and drizzle.

(http://lh3.ggpht.com/-E2Y-CPwiMBc/Txw9DMJWJsI/AAAAAAABgow/QwK_6fOY-oA/s800/IMGP7859.JPG)

It firmed up nicely, so I guess the cure did it's thing.

(http://lh4.ggpht.com/-iQntX50m1bA/Txw9G4vwtoI/AAAAAAABgo4/JlW_X9bN_i4/s800/IMGP7861.JPG)

Onto the rack, MAK set at 225°.

(http://lh5.ggpht.com/-mNp6FUZu1tM/Txw9KSfHvvI/AAAAAAABgpA/pW4dzc9hZc4/s800/IMGP7863.JPG)

We'll check back later..
Title: Re: Low(er) Salt Honey Cured 'Ham'
Post by: squirtthecat on January 22, 2012, 02:26:44 PM: Almost there...

(http://lh4.googleusercontent.com/-MRJEdZkCDsU/TxxfL6rgo6I/AAAAAAABgpI/Ei9ounKnZzo/s800/IMGP7867.JPG)

And done.

(http://lh3.googleusercontent.com/-UMO2yzrh_WI/TxxfPpYQ_qI/AAAAAAABgpQ/avTGBo3q7Ws/s800/IMGP7869.JPG)

Double wrapped and resting in the microwave for a bit.
Title: Re: Low(er) Salt Honey Cured 'Ham'
Post by: Ron D on January 22, 2012, 02:55:14 PM: Look good there Squirt
Title: Re: Low(er) Salt Honey Cured 'Ham'
Post by: teesquare on January 22, 2012, 03:09:07 PM: I want to know how that tastes! It does look good....
Title: Re: Low(er) Salt Honey Cured 'Ham'
Post by: TentHunteR on January 22, 2012, 06:59:13 PM: OK Squirt...

I can't stand the anticipation any longer. Got that thing sliced yet to see how well the cure penetrated and see how good it tastes?
Title: Re: Low(er) Salt Honey Cured 'Ham'
Post by: squirtthecat on January 22, 2012, 07:46:36 PM: Tomorrow night! Gonna let it get happy in the fridge...
Title: Re: Low(er) Salt Honey Cured 'Ham'
Post by: Pam Gould on January 22, 2012, 08:10:51 PM: Geezz.. I hate hurry up and wait. ☆´¯`•.¸¸. ི♥ྀ
Title: Re: Low(er) Salt Honey Cured 'Ham'
Post by: teesquare on January 22, 2012, 08:15:35 PM: Quote from: Pam Gould on January 22, 2012, 08:10:51 PM
Geezz.. I hate hurry up and wait. ☆´¯`•.¸¸. ི♥ྀ

Welcome to a man's viewpoint Pam..... ;D ;D ;D
Title: Re: Low(er) Salt Honey Cured 'Ham'
Post by: Pam Gould on January 22, 2012, 08:52:32 PM: but a small taste test would be... well.. a lil instant gratification...just to make sure it isn't poison, gotta make sure it isn't poisoned. ☆´¯`•.¸¸. ི♥ྀ
Title: Re: Low(er) Salt Honey Cured 'Ham'
Post by: TentHunteR on January 23, 2012, 08:07:54 PM: Is it sliced yet? Is it sliced yet? Is it sliced yet?

I'm like a kid in a candy shop waiting for the results! ::)
Title: Re: Low(er) Salt Honey Cured 'Ham'
Post by: squirtthecat on January 23, 2012, 08:21:57 PM: Quote from: TentHunteR on January 23, 2012, 08:07:54 PM
Is it sliced yet? Is it sliced yet? Is it sliced yet?

I'm like a kid in a candy shop waiting for the results! ::)

Soon! Had to finish dinner and make a hole in the fridge.. (and reload the dishwasher - again) ;D
Title: Re: Low(er) Salt Honey Cured 'Ham'
Post by: squirtthecat on January 23, 2012, 09:21:38 PM: HAM I AM!

This turned out great.. Just the right level of salt vs sweet. I need to work on my trimming skills, though.

(http://lh6.ggpht.com/-TJBqWSG6crM/Tx4U9vcBQYI/AAAAAAABgqM/gV1PKn2gjJk/s800/IMGP7894.JPG)

(http://lh3.ggpht.com/-zr3VtiwmoHo/Tx4VB7XpNcI/AAAAAAABgqU/Rb38tIIw7Z8/s800/IMGP7895.JPG)
Title: Re: Low(er) Salt Honey Cured 'Ham'
Post by: TentHunteR on January 24, 2012, 10:06:06 AM: Great post... I am definitely taking your loin idea and doing one myself. I can see where it'd be a lot easier for slicing up for sammies.

Hey I can do two: One for my wife with just brown sugar and one for me with maple!
Title: Re: Low(er) Salt Honey Cured 'Ham'
Post by: teesquare on January 24, 2012, 10:58:09 AM: Squirt...gtreat looking ham! But quit complaining - that is one nice slicing job you did too! Looks almost machine cut.

T
Title: Re: Low(er) Salt Honey Cured 'Ham'
Post by: Ron D on January 24, 2012, 09:00:52 PM: Great looking "Ham" there....Would love some sammies from that