Kenny202 Posted May 14, 2019 Share Posted May 14, 2019 Wanting to make a few small hams. Don't want a full leg and don't particularly want to do it in a brine. I was wondering if you could cure ham the same as curing bacon? Ie a mix of mustard, honey, salt, prague powder and make a rub. In the fridge in a ziplock for 7 days. Then after curing wash and air dry in the fridge and either boil or bake same as you would do a ham. Was thinking of maybe using a small loin but loin here rather than leg. Loin can be a bit dry. Maybe a shoulder? Anyone had any results experimenting around like that? Link to comment Share on other sites More sharing options...
youreavinalaff Posted May 14, 2019 Share Posted May 14, 2019 Yes, Yes, yes and Yes. I go to the market and order the pork. I ask the lady to cut the pork differently. Usually they will cut the loin from the belly. I ask her to cut down the side of the loin so the section of belly underneath is still attached. Link to comment Share on other sites More sharing options...
marcusarelus Posted May 14, 2019 Share Posted May 14, 2019 Where do you buy Prague powder? Link to comment Share on other sites More sharing options...
Kenny202 Posted May 14, 2019 Author Share Posted May 14, 2019 Theres places in Bkk you can buy it but 250gr bag off lazada 250 baht. Search curing salt or powder. You only use about 5gr per 5kg bacon so will last forever Link to comment Share on other sites More sharing options...
marcusarelus Posted May 15, 2019 Share Posted May 15, 2019 20 hours ago, Kenny202 said: Theres places in Bkk you can buy it but 250gr bag off lazada 250 baht. Search curing salt or powder. You only use about 5gr per 5kg bacon so will last forever Thanks. Found on Lazada. Link to comment Share on other sites More sharing options...
jimmyyy Posted May 24, 2019 Share Posted May 24, 2019 Once you have the weights of your ham post it here, i will give you the exact amount of #1 pink salt to add along with a locally available ham pickling spice recipe that is awesome for the brine. Link to comment Share on other sites More sharing options...
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