Ingredients with Measurements:
- 1 whole ham (10-12 pounds)
- 3 cups kosher salt
- 2 cups brown sugar
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
Special equipment needed:
- Large plastic container or food-grade plastic bag
- Meat thermometer
- Butcher's twine
- Smoker or oven
Step-by-step instructions:
1. Rinse the ham under cold water and pat dry with paper towels.
2. In a large bowl, mix together the kosher salt, brown sugar, black peppercorns, mustard seeds, coriander seeds, fennel seeds, garlic powder, onion powder, paprika, and cayenne pepper.
3. Rub the mixture all over the ham, making sure to cover all sides.
4. Place the ham in a large plastic container or food-grade plastic bag and refrigerate for 7-10 days, turning the ham over every other day.
5. After the curing process is complete, rinse the ham under cold water and pat dry with paper towels.
6. Preheat your smoker or oven to 225°F.
7. Tie the ham with butcher's twine and place it on a rack in the smoker or oven.
8. Smoke or bake the ham until the internal temperature reaches 160°F, about 4-6 hours.
9. Remove the ham from the smoker or oven and let it rest for 15-20 minutes before slicing and serving.
- Time:
Preparation time: 30 minutes
- Curing time: 7-10 days
- Cooking time: 4-6 hours
Temperature:
- Curing temperature: Refrigerator temperature (around 40°F)
- Smoking or baking temperature: 225°F
- Internal temperature of ham: 160°F
Serving size:
- 10-12 servings
Nutritional information:
- Calories: 450 per serving
- Total fat: 20g
- Saturated fat: 7g
- Cholesterol: 140mg
- Sodium: 5000mg
- Total carbohydrates: 10g
- Dietary fiber: 0g
- Sugars: 9g
- Protein: 55g
Substitutions for ingredients:
- Instead of kosher salt, you can use sea salt or table salt.
- Instead of brown sugar, you can use white sugar or honey.
- Instead of black peppercorns, you can use ground black pepper.
- Instead of mustard seeds, you can use ground mustard.
- Instead of coriander seeds, you can use ground coriander.
- Instead of fennel seeds, you can use ground fennel.
- Instead of garlic powder, you can use minced garlic.
- Instead of onion powder, you can use minced onion.
- Instead of paprika, you can use smoked paprika.
- Instead of cayenne pepper, you can use red pepper flakes.
Variations:
- You can add other spices or herbs to the curing mixture, such as thyme, rosemary, or bay leaves.
- You can use a different type of ham, such as prosciutto or country ham.
- You can glaze the ham with honey or maple syrup during the smoking or baking process.
Tips and tricks:
- Make sure to use a large enough container or bag to hold the ham during the curing process.
- Use a meat thermometer to ensure that the internal temperature of the ham reaches 160°F.
- Let the ham rest before slicing to allow the juices to redistribute.
Storage instructions:
- Store leftover ham in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- To reheat the ham, place it in a baking dish and cover with foil.
- Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the ham on a platter with sliced bread, cheese, and fruit.
- Garnish the ham with fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme
- Sliced fruit, such as apples or pears
- Mustard or chutney
Pairings:
- Red wine, such as Pinot Noir or Syrah
- Beer, such as a Belgian Dubbel or a German Bock
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- Mashed potatoes or sweet potatoes
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the ham is too salty after the curing process, soak it in cold water for a few hours before smoking or baking.
Food safety advice:
- Make sure to use a food-grade plastic container or bag for the curing process.
- Use a meat thermometer to ensure that the internal temperature of the ham reaches 160°F.
Food history:
- Cured ham has been a popular food for centuries, especially in Europe and the United States.
- The process of curing ham involves using salt and other spices to preserve the meat and give it flavor.
Flavor profiles:
- Cured ham has a salty, savory flavor with hints of spices and smoke.
Serving suggestions:
- Serve the ham as a main course for a holiday meal or special occasion.
- Use leftover ham in sandwiches, omelets, or soups.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish