RECIPE: Homemade Ham
Ham is a traditional centerpiece that deserves to be perfect. You'll appreciate the amazing flavor even more when you prepare your own ham, fresh to feast, with this easy home curing recipe.
Note: I wanted to demonstrate that you don’t have to make a whole ham to enjoy this recipe. I used our leg of pork steaks, which weigh ~2 lbs per package and give you two separate portions. If you want to make the whole ham, use a leg of pork roast and double or triple the ingredients for the size roast you use.
2 Leg of Pork Steaks from Ramstead Ranch (~ 2 lbs)
4 c water
1/3 c kosher salt
1/2 c sugar
1/4 c molasses
1/3 tsp ground cloves
Glass dish large enough to fit your meat and brine as it soaks
- Add the ingredients for the brine to a pot, and heat on the stove until ingredients are dissolved.
- Cool the mixture in the fridge.
- Place meat in a glass dish and cover with brine. Fluid should cover or almost cover the meat. Add more water to fully cover. If meat floats above fluid level, put a heavy glass plate on top to weigh it down and help keep it covered.
- The meat should soak 24 hrs for every 2 lbs of meat.
- After soaking, smaller portions like these leg of pork steaks (1 lb each) are ready to cook. Larger roasts will benefit from rinsing with water. If you are someone who prefers their food with less salty flavor, I recommend soaking the meat in cold, clean water for 2 hrs. After soaking, pat the meat very dry. Place it in the fridge, uncovered, for an additional 2 hrs or up to 24 hrs.
- Pre-heat oven to 350°F. Bake for 45 min or until an internal temperature of 140°F is reached.
- Use the broiler to finish cooking, about 1 min. The meat and bits of fat will become toasty brown and the flavor will be tremendous.
- Enjoy your juicy and amazing homemade ham!