My Step-by-Step Guide to Quickly Curing Ham with Morton Tender Quick

As a busy mom who loves hosting holiday meals, being able to cure my own ham at home is a huge time saver. But traditional wet curing can take weeks or even months. That’s why I rely on Morton Tender Quick to shortcut the process while still achieving delicious cured ham flavors.

In this article I’ll walk through my simple method for using Morton Tender Quick to cure a whole ham in just days instead of months. With just a few basic supplies you’ll be amazed at the “country-style” ham you can easily make yourself.

Why Use Morton Tender Quick to Cure Ham?

Morton Tender Quick is a proprietary blend of curing salts designed specifically for quick curing of pork and poultry. Here’s why it’s my go-to for curing ham at home:

• It’s fast – Cures in just days instead of weeks or months like traditional methods. Perfect for making holiday hams on a short schedule.

• Adds great flavor – The natural nitrites and sodium give ham that characteristic cured meat taste.

• Tenderizes – It helps break down muscle fibers for super tender and juicy results.

• It’s easy – No complicated ingredient measuring or timing. Just follow package instructions.

• Convenient – Sold at most grocery stores so no special shopping trips needed.

While you can certainly do traditional wet curing, Morton Tender Quick offers a shortcut for delicious cured ham in a fraction of the time.

Step 1 – Buy Supplies for Curing Ham

Curing a ham at home requires just a few basic supplies:

• Morton Tender Quick (2-3 cups per 10 lbs of meat)
• Cheesecloth
• Non-reactive container for curing
• Fresh pork leg or butt (optimally 10-15 lbs)
• Meat injector
• Digital thermometer
• Spices like brown sugar, garlic, pickling spice (optional)

It’s also helpful to have food prep gloves, plastic wrap, and a shallow roasting pan, but not mandatory.

Step 2 – Prepare and Inject Ham

Proper prep is key to successful curing. Follow these steps:

• Trim ham of skin and excess fat leaving about 1/4 inch fat.
• Make a curing mix of 1 cup Tender Quick, 1 Tbsp brown sugar, and spices per 5 lbs of meat.
• Inject ham thoroughly with curing mix using a meat injector. Target areas around the bone.
• Liberally massage remaining curing mix all over the outside of ham.
• Wrap ham tightly in cheesecloth and place in a non-reactive container.

Injecting the curing brine deep into the meat speeds up curing time and improves flavor.

Step 3 – Cure Ham in the Refrigerator

Once injected and packed in cure, the ham needs to cure in the fridge:

• Place wrapped ham in a shallow roasting pan or large bowl.
• Cure in the fridge for 5-7 days based on ham size. Flip daily.
• Drain and add any accumulated liquid back to ham daily to ensure it stays moist.
• The meat will firm up and darken as it cures – this is normal.

Curing in the fridge prevents bacteria growth and allows the cure to work its magic.

Step 4 – Rinse and Smoke the Ham

After curing comes the fun part – smoking! Follow these tips:

• Rinse ham and pat dry. Discard cheesecloth.
• Apply preferred seasoning like black pepper, brown sugar, or maple syrup.
• Smoke at 225°F until internal temp reaches 145°F, about 4-6 hours.
• Glaze ham during last hour to add shine and flavor.
• Rest ham at least 30 minutes before slicing.

Smoking gives the ham its characteristic flavor, color, and crust. Use your preferred wood like apple, cherry, or hickory.

Quick Glaze Options for Smoked Ham

Glazing adds tons of flavor and visual appeal. Here are some easy glaze ideas:

• Maple & Mustard – Mix 1 cup maple syrup with 1/4 cup Dijon mustard and brush over ham.

• Cherry Cola – Boil 1 cup cola, 1/2 cup cherry preserves and 1 Tbsp horseradish and reduce to a glaze.

• Spicy Honey – Simmer 1/2 cup honey, 3 Tbsp hot sauce, 1 tsp cayenne.

• Orange & Herb – Whisk 1/2 cup orange marmalade and 2 Tbsp fresh rosemary and coat ham.

Get creative with your own glaze flavors or use the packet if your ham came with one!

Serving and Storing Cured Ham

Your Morton Tender Quick cured ham is ready to serve! Here are some storage tips:

• Let ham rest 30 minutes before slicing to allow juices to set.

• Carve thin slices across the grain for tender morsels.

• Store leftover ham sealed in fridge for 5-7 days.

• Wrap tightly in freezer bags and freeze for 2-3 months.

• Add diced ham to soups, omelets, pasta bakes, and more.

With my simple process using Morton Tender Quick, you can easily cure savory, tender holiday hams at home with way less time and effort than traditional methods.