Home brined and Cooked Ham.

Ingredients:

2 kilo Piece of Pork Loin.( You can also use Pork leg) but this takes longer and why I use loin. If you want to use leg for a special occassion then message me and I will send you the recipe. I can be messaged on http://blondieaka.wordpress.com

For Rub:

4tbsp Salt.

2 tbsp sugar.

scant 1/2 tbsp Salt Petre.

Brine:

21/2 Litres of Water.

900 gm salt.

2tbsp sugar.

1/2 tbsp salt petre.

Method Day One.

Very important …Put on gloves..I use surgical gloves.

Mix salt, sugar and Salt Petre together. Rub over Pork and put in container , cover and leave in fridge overnight.

Brine: Measure out water into saucepan, add salt,sugar and salt petre. Bring to boil. Simmer 10 mins and cool. I cool overnight.

Day Two:

Remove Pork from Container..clean container with weak bleach solution.

Put Pork back and cover completely with Brine.

Put in fridge and leave for 4-5 days.

Cook by chosen  method either bake in oven or cook on hob. I prefer cooking on hob as I think it keeps ham moist. SAM_7362

I cover Pork with water bring to the boil then drain of water. Add fresh water and Bay leaves, Peppercorns, Coriander seed, mustard seeds black and yellow,Piece cinnamon, 4 or  5 cloves, cardamom seeds and tbsp brown sugar. You can use any mix you prefer I generally use what I have in my cupboard on the day,  I have also added cider to the water on occasions or beer.

Cook for 35 mins per kilo. Allow to cool in water.

Enjoy!

N.B  IMPORTANT:

This is my opinion and I have considered this seriously…I have used celery juice mix to brine which was ok but it had that underlying taste of celery which although I like celery did not particularly like the taste on my ham. Salt petre for the amount used and the dilution which according to my research the human body can cope with,  against the fact that if I contracted botulism because of my brining my body was unlikely to cope with .. my personal decision for myself and my family was to use it….You must however use gloves as if it comes into contact with your skin it will cause a reaction.

My personal take on this was I am sure that during my lifetime I have unknowingly consumed far more and maybe far worse than I could envisage so this to me was a considered decision and I believe this way I am consuming less preservatives than in bought ham or bacon. Again my personal take on this.

Wow that was a lot of spiel for me…

If you like this recipe and want to see more then I can be found on htp://blondieaka.wordpress.com  Thank you for your visit I hope you enjoyed reading my posts......See you soon :)

 

Published by Carol Taylor