Wet cure fresh ham heeeelp!

Dan B · Joined: 02 Dec 2014 Posts: 1

Hey folks, newbie here. I need a solid recipe for wet curing a 17-20lb fresh ham.i have done some research and find it a little contradictory. I've read where you should inject part of your wet cure to make sure deep parts get cured, and then others have just submerged in wet cure for 1 day for every two lbs. of meat, so can anyone give me solid advise on what and how to do this. Please help!!!!

Harry Nutczak · Posted: Dec 13 2014 Post subject:

I side with injecting/pumping the cure.
If I remember correctly, you want to see a 10% weight gain with your brine pumped in.
Then also submerge into the remainder of your brine.

I do a boatload of cured meats, But I have not tangled with a whole, bone-in ham. There is way too much that can go wrong with them IMO

You may also want to look into your state university ag extension for meat curing. I believe Virginia has a webpage up about home curing hams that is very informative.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

Rinngrizz · Posted: Dec 14 2014 Post subject:

Harry Nutczak · Posted: Dec 14 2014 Post subject:

https://pubs.ext.vt.edu/458/458-223/458-223.html
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

101 · Newbie Joined: 10 Feb 2010 Posts: 58

I do whole hams all the time ??? I mix my brine (cure) and inject as evenly as you can untill it will not hold any more, put in a bag for at least 12 hrs., then run cold water over it get as much brine off as you can, then soak in a 5 gallon bucket over night in cold water changing the water 3 or 4 times, I have just left a hose in the bucket with the water running like it would be if it was siphoning over night ??? Give it a try, it will be fully cured and will not be salty !!!! 101 Good luck