The Bluster and the Burrow
Home Cured Ham
Skip the grocery store ham and learn how to cure your own pork shoulder at home using a traditional wet brine and Prague Powder #1. The result is tender, deeply flavorful ham with a beautiful rosy color and the kind of restaurant-quality flavor that makes any dinner feel special.
Print Recipe
Equipment
- Large Container holds the brine and pork shoulder
Ingredients
- 5-10 pound pork shoulder or picnic roast
- 1 gallon water
- 1 cup salt
- ¾ cup dark brown sugar
- ¼ cup molasses
- Prague Powder #1 Premium Pink Curing Salt 1 teaspoon per 5 lbs of meat
- 1 tablespoon allspice berries
- 1 tablespoon black peppercorns
- 1 teaspoon whole coriander
- 3 bay leaves
- 5 garlic cloves smashed
- ½ cup shallots sliced or onion
- 1 tablespoon ginger paste
- ½ teaspoon dried thyme
- 1 teaspoon Worcestershire
Instructions
Cure the Ham
- Prepare the Pork: Remove the 5-10 pound pork shoulder from its packaging and pat it dry. Record the weight of the roast, as you'll use this to determine the curing time and the amount of Prague Powder #1 needed.
- Toast the Spices: Place 1 tablespoon allspice berries and 1 teaspoon whole coriander in a dry skillet over medium heat. Toast for about 60 seconds, or until fragrant. Lightly crush them with a mortar and pestle or the bottom of a heavy pan.
- Make the Brine: In a large pot, heat 1 quart of the water. Add 1 cup salt, ¾ cup dark brown sugar, and ¼ cup molasses, stirring until completely dissolved. Add the toasted allspice and coriander along with 3 bay leaves, 1 tablespoon black peppercorns, 5 garlic cloves, ½ cup shallots, ½ teaspoon dried thyme, 1 teaspoon Worcestershire, and 1 tablespoon ginger paste. Remove from the heat and allow the mixture to steep for 5 to 10 minutes, like a savory tea.
- Chill the Brine: Add the remaining cold water and ice, if needed, to quickly cool the brine. The brine must be completely cold before it comes into contact with the pork.
- Add the Curing Salt: Once the brine has cooled, stir in the Prague Powder #1 Premium Pink Curing Salt until fully dissolved. Adding it after cooling helps ensure accurate measurements and prevents unnecessary heat exposure.
- Cure the Ham: Place the pork shoulder into a large food-safe container and pour the brine over the top. The meat should be completely submerged. If needed, place a plate or food-safe weight on top to keep it beneath the surface. Cover and refrigerate.
- Allow Time for the Cure to Work: A common recommendation is to cure pork for approximately 1 day per 2 pounds of meat. For the ham pictured here, I chose to cure it for 1 day per pound.
- Every 2 to 3 days, flip the ham over in the brine. This helps ensure all sides receive equal exposure to the curing liquid and promotes a more even cure.
- Rinse and Cook: Once the curing period is complete, remove the ham from the brine and rinse it under cold water. Pat dry and proceed with your preferred cooking method.
Cook the Ham
- Roast the Ham: Remove the cured ham from the refrigerator and place it in a roasting pan fat-side up. Add 3 cups of water to the bottom of the pan and cover with a lid or tightly with foil.
- Roast at 325°F for approximately 22 minutes per pound. My 9-pound ham took about 3½ hours, but cooking time can vary depending on the size and shape of your roast.
- Insert an instant-read thermometer into the thickest part of the ham, avoiding the bone. You're looking for an internal temperature of 150°F.
- Crisp the Exterior: Once the ham reaches 150°F, increase the oven temperature to 400°F and continue roasting for about 20 minutes, or until the exterior develops a beautiful deep golden-brown color.
- Rest Before Slicing: Remove the ham from the oven and allow it to rest for 15 to 20 minutes before slicing. Resting gives the juices time to redistribute throughout the meat, resulting in cleaner slices and a juicier finished ham.
Notes
Start with a Smaller Roast: A 5- to 10-pound pork shoulder is easier to cure evenly than a very large roast. If you need more ham, consider curing two smaller roasts rather than one giant one.
Cool the Brine Completely: Never pour warm brine over the pork. The brine should be fully chilled before the meat is added to maintain food safety and ensure the cure works properly.
Don't Rush the Cure: Time is one of the most important ingredients in this recipe. A longer cure allows the flavor, color, and texture to develop all the way to the center of the roast.
Cook to Temperature, Not Time: Ovens vary. Use the suggested cooking time as a guide, but rely on an instant-read thermometer for accuracy. The ham is ready when the thickest part reaches 150°F.
Nutrition
Calories: 3093kcal | Carbohydrates: 264g | Protein: 276g | Fat: 100g | Saturated Fat: 35g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 45g | Cholesterol: 927mg | Sodium: 114600mg | Potassium: 6931mg | Fiber: 9g | Sugar: 233g | Vitamin A: 224IU | Vitamin C: 30mg | Calcium: 881mg | Iron: 28mg
