How To Wet Cure Hams

The method used to wet cure ham uses salt and water, as well as sugar, honey, spices or seasonings, depending on the desired result. This curing process requires very little work in advance, but has a long processing time if the piece of meat is great. Wet cured produces Ham with less intense flavor but the meat is moister and process takes less time than other methods.

Purchase a new section of the leg back of the pig, as large or small as you feel require. This cut can be referred to as a fresh ham. Just make sure that the meat is not yet cured in any way.

Prepare the brine carefully following a recipe of your choice. More recipes of brine to sugar, salt and cured in salt, but sometimes include other spices or condiments. Combine all ingredients with enough water to cover the meat, stirring until everything has dissolved completely.

Get a pot large enough to hold meat and small enough to fit in the fridge; Place pork in slow cooker. Pour the cold brine liquid over the meat until it is completely covered. Place a lid or dish liquid to keep pork dipped.

Store the pot in a refrigerator until the end of the ham. Turn the meat every day to ensure a cure yet. This process takes approximately one day per kilogram of meat. An average-size ham will take a week to fully wet cure.

Remove the ham from the brine and rinse with cold water. Prepare wet cured ham as desired, smoked, fried or baked in the oven. The ham is cooked after curing so it can be consumed without any additional preparation.

If the ham is too salty, soak in fresh water in the refrigerator for a few hours that Leach this some salt meat.

Sugar should only be used in brine when cured in a refrigerator, because you can start the process of fermentation and spoil the meat.

Always remove any foam or baba which appears on the surface of the brine, because it can be a source of pollution.