Ever wanted to make your own ham? We now offer you the ability to wet brine your own ham at home thanks to our HAM IT UP wet brine blend. Sold as 500g bags (not the jars in the picture) which will make 4L of wet brine.
Curing a cut of pork to make your own home made ham is a lot easier than many people think. The most popular meat to use is pork, shoulder (picnic ham) or hind leg (leg of ham), but you can make a ham out of just about any piece of meat from almost any animal. Ham can be made with the bone in or out. Basically, you need to pump the ham with a certain percentage of brine (usually around 25% of its weight as per your recipe). Pump/inject in areas close to the bone and 75mm (3 inches) from the surface.
You then need to submerge your ham in the brine and leave in the fridge for 4-10 days, depending on the size of your ham and how salty you would like the finished product to be. We also advise to turn the ham in the brine every couple of days or so.
After it’s cured, you will need to rinse it, then bring it up to an internal temperature of 65C in either an oven or a smoker. Obviously, a smoker is ideal as the flavour of smoked ham is impossible to beat!
Check out our full recipe below: