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Honey Cure For Ham

Honey Cure for Ham recipe image
This traditional dry cure transforms a raw ham into a tender, flavorful delicacy through a slow process of salt, saltpeter, and sweet honey. The combination draws out moisture while infusing the meat with a subtle sweetness and savory depth characteristic of classic British preservation methods. The result is a firm, textured ham with rich, complex flavors that develop over weeks. This method is ideal for holiday preparations or creating a specialty charcuterie board centerpiece. While it requires patience and careful attention to the curing schedule, the reward is a homemade product that surpasses store-bought alternatives in taste and quality.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 36.2
Dietary: Gluten-free
Description
This traditional dry cure transforms a raw ham into a tender, flavorful delicacy through a slow process of salt, saltpeter, and sweet honey. The combination draws out moisture while infusing the meat with a subtle sweetness and savory depth characteristic of classic British preservation methods. The result is a firm, textured ham with rich, complex flavors that develop over weeks. This method is ideal for holiday preparations or creating a specialty charcuterie board centerpiece. While it requires patience and careful attention to the curing schedule, the reward is a homemade product that surpasses store-bought alternatives in taste and quality.
Ingredients
  • 1 Ham
  • 1 pound Rough salt
  • 1/2 ounce Saltpeter
  • 1 ounce Pepper
  • 1 pound Honey
Directions
  1. 1
    Mix the rough salt, saltpeter, and pepper together in a bowl to create the curing rub.
  2. 2
    Rub the ham all over with the salt mixture, ensuring even coverage on all surfaces.
  3. 3
    Place the ham in a large, non-reactive salting pan or container.
  4. 4
    Turn the ham and rub it well with the remaining mixture every day for 4 days.
  5. 5
    After 4 days, pour the honey over the ham and rub it thoroughly into the meat.
  6. 6
    Rub the ham with the pickle mixture twice a week for one month.
  7. 7
    Hang the cured ham up to dry for the final maturation stage.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 36.2kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.3g2%
Cholesterol 12.0mg4%
Sodium 491726.5mg20489%
Total Carbohydrate 0.3g1%
Dietary Fiber 0.0g0%
Sugars 0.3g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure you use food-grade saltpeter (sodium nitrite) specifically intended for curing meats. Do not substitute with industrial salt.

The total curing time is approximately one month plus the drying period. Maintain a cool, well-ventilated area for curing to prevent spoilage.

Use a non-corrosive container such as glass, ceramic, or food-grade plastic for the salting pan.

Adjust the amount of salt based on the size of the ham; generally, use 1% of the meat's weight in salt.

Keywords: dry cure, ham, honey, saltpeter, pork, preservation, charcuterie, traditional, british, homemade, cured meat, salting, pickling, protein
Read it online: https://www.chefs-mate.com/recipe/honey-cure-for-ham-2/