Salt cured ham is a delicious, traditional delicacy that offers rich flavors and a satisfying texture. If you’ve ever wondered how to cook a salt cured ham to bring out its best, you’re in the right place. This guide will walk you through everything from understanding what salt curing is, to preparing and cooking your ham perfectly. Let’s get started!
What Is Salt Cured Ham?
Salt curing, also known as dry curing, is an age-old method of preserving pork by coating it with a mixture of salt, sugar, and spices. This process draws moisture out of the meat, intensifying its flavor and helping it last longer without refrigeration. While salt curing was originally used for preservation, today it’s mostly about the unique taste and texture it imparts to the ham.
Preparing Your Salt Cured Ham for Cooking
If you have a fresh ham that’s been salt cured, it’s important to prepare it properly before cooking to ensure the best flavor and tenderness.
Soaking the Ham
Because salt cured hams are quite salty, it’s common to soak them in cold water for anywhere from 1 to 12 hours in the refrigerator before cooking. This step helps to remove excess salt and balance the flavor.
Trimming and Scoring
Before cooking, you may want to remove the skin and excess fat for easier slicing after cooking. Some recipes also suggest scoring the skin or fat to allow flavors to penetrate and to create a nice crust during cooking.
Cooking Methods for Salt Cured Ham
There are several popular ways to cook salt cured ham, but two methods stand out: the water simmering method and oven baking.
Water Simmering Method
This traditional method involves gently cooking the ham in water:
– Place the ham skin side down in a large pot or cooking vessel.
– Cover the ham completely with water.
– Heat the water to a temperature between 180°F and 185°F (82°C to 85°C). Avoid boiling.
– Cook the ham at this temperature for about 20 to 25 minutes per pound.
– Use a meat thermometer to check the internal temperature; the ham is done when the center of the thickest part reaches 150°F to 155°F (65°C to 68°C).
– Remove the ham, discard the skin and excess fat, and slice thinly.
This method keeps the ham moist and tender without drying it out. The key is to keep the temperature moderate and avoid overcooking, which can make the ham stringy.
Oven Baking Method
Baking a salt cured ham can develop a beautiful crust and deeper flavor:
– Preheat your oven to around 325°F (163°C).
– Place the ham on a rack in a roasting pan with a little water at the bottom to keep it moist.
– Bake the ham until the internal temperature reaches about 135°F (57°C).
– Then, increase the oven temperature to 450°F (232°C) to crisp the exterior.
– If desired, finish under the broiler to caramelize a glaze.
– Let the ham rest before slicing.
You can glaze the ham with a mixture of brown sugar, butter, and spices for a sweet, savory finish.
Smoking Option
If you want to add a smoky flavor, you can smoke the cured ham at a low temperature (80°F to 100°F) for several days after curing. This is a traditional approach that enhances the ham’s complexity.
Tips for Cooking Salt Cured Ham
– Use a meat thermometer: This ensures you don’t overcook the ham, which can make it tough.
– Don’t rush the soaking: Soaking helps reduce saltiness and improves texture.
– Cut slits at joints: When curing, cutting slits at joints and packing salt helps the cure penetrate evenly.
– Rest the ham after cooking: Letting it rest allows juices to redistribute for juicier slices.
– Slice thinly: Salt cured ham is best enjoyed in thin slices to appreciate its flavor and texture.
Summary
Cooking a salt cured ham is a rewarding process that brings out deep, savory flavors and tender texture. Whether you simmer it gently in water or bake it to caramelized perfection, the key is to cook it slowly and monitor the internal temperature carefully. Don’t forget to soak the ham beforehand to balance the saltiness and enjoy your delicious homemade salt cured ham!
Enjoy your cooking adventure and the fantastic flavors of salt cured ham!