How to Cure a Ham - How to Cure a Ham at Home

Learn how to Cure a ham in a few easy steps. This Ham Curing recipe is easy and only takes 48 hours to cure!!! You will start out with your pork leg and I would encourage you to GET A BIG ONE because once it is smoked you won't be able to get enough of it!

First remove the skin from the pork leg and remove the skin if desired. We like it with no skin best. Second you will measure out the ingredients needed for your ham cure.

You will need:
8 cups water
1.5 cups kosher salt
2 cups Brown sugar
Spices: 1 tbs Coriander, 1tbs rosemarie, 1 tbs mustard powder, 1/2 tbs garlic powder, 1/2 tbs onion powder, 12 cloves, 1/2 tbs pepper
7 tsp Prague powder or Pink salt

Mix this all together and bring to a boil. Once boiled remove from heat and add to 8 cups ice water and cool to room tempreture. once cooled inject the cure repeatedly into the middle of the ham. Once ham has been injected, place in large food safe bucket and pour over the remaining cure/brine and top up with water until pork leg is fully submersed.

Lastly place in the fridge for 48 hours. After 48 hours remove from fridge and begin the cooking process.

Items used in this video:

***Curing salts***

Pink Salt

***Meat Injector***

***Video Gear Used***

Canon S120

Gorillapod

DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This help support the channel and allows me to continue to make videos like this. Thank you for the support!

About This video:
In this video Jabin Postal from Postal Barbecue will teach you how to cure a ham. This video is great for those looking to cure their own ham at home using the easiest method. This ham cure is the one of the fastest cures and most effective methods of curing ham, pork legs and more.

[PaulRoberts-vm]

I’m going to definitely give this a try, thank you for explaining this process..😁😁

[williamkelley]

Made this exact recipe for an Easter ham and it turned out fantastic! The key is the injection. Smoked in my Yoder and we all agreed this was the best ham we'd ever eaten. Thanks for the great post. I printed the recipe and will use it many times in the future!
BK

[timothybujeya]

Hi thanks great video can you give me the measurements of the ingredients again

[TheArby]

Hope that is not an aluminum bowl. Also, pink salt, prague powder 1 is a nitrate salt which preserves but also protects against botulism. It is a must.

[rmd]

I recently harvested a fresh ham from a hog hunt and the the butcher sliced it instead of leaving whole. Do you think it is possible to wet cure separate slices and about how long should the slices stay under the brine?

[jh]

well I haven't tried this yet but I have some nice 22 lb hams and just can't wait to try it but I would like the spice count you used as, well I know a few cloves are really good on top but I'm for sure going to try it thanks for the video I'll post a comment just soon as, I try it HAPPY THANKSGIVING TO YOU all

[miaace]

This is fantastic! My husband and I are processing our own hog this year and we were trying to figure out how we could do our hams, I guess we will do it as needed and make sure we have a few days before we plan the dinner. Can we purchase an injector syringe anywhere ?

[ericthompson]

Perfect! I have a leg in my freezer now and another pig to butcher next month! Never done a ham, now is the time!

[PostalBarbecue]

How to cure a ham - How to cure a ham at home, is a great simple way to make your own ham. I Hope this helped! Let us know what you think.

[TheBarbecueShow]

Great instructions.
That ham is gonna be good.

[michaele]

Thanks,   This worked perfect on my ham.

[williamwallace]

Curing salt aka Pink Salt...aka... Saltpeter!!! Also used in Corned Beef..and..Pastrami.

[JoeCollins]

Question: After the 48 hours, what is the cooking process you recommend. please be specific as i am a total beginner. Do I wash it off? Do I smoke it? Diamond cut it? etc.

[chrissmith]

Just butchered a pig boned out the ham are the measurements still the same and what were the spices you used

[tanneradams]

Is this a fairly universal mix? I’ve got two green hams each at about 12 pounds and this is literally the only video on YouTube with a detailed recipe lol

[marionfreeman]

Want to try it for Thanksgiving, did the brine make it salty?

[jh]

wow man if been trying to figure this out of tried cooking them and it turned out like a huge pork chop lol

[jamiemcneely]

One of the best ways of curing pork ever only done it twice but I would never do it any other way thanks best gammon I ever had .

[Wanderer]

Is injecting necessary? I've got a rather small piece of meat. Like 2 pounds

[jh]

the ham turned out awesome man I mean GOOD