Corning a ham is a traditional way of curing and preserving pork. It results in a salty, seasoned ham that can be cooked whole or used to make dishes like the classic Southern Maryland stuffed ham.
While you can buy corned ham from some specialty butchers, corning your own ham at home gives you control over the ingredients and allows you to put your personal spin on this time-honored technique.
If you’ve never corned a ham before, don’t be intimidated. With the right ingredients and a bit of patience, you can easily corn your own ham in the comfort of your own kitchen.
Here is a complete step-by-step guide to corning your own ham at home
What is a Corned Ham?
A corned ham is a cured and brined fresh ham Traditional corned hams use a dry cure of salt or salt and saltpeter rubbed directly onto the meat This dry cure helps preserve the meat.
Unlike traditional hams that are smoked or air-dried, corned hams are brined in a salt and spice solution. This gives them a unique salty, seasoned flavor. The term “corned” comes from the large grained rock salt, known as corns of salt, that was originally used in the curing process.
Benefits of Corning Your Own Ham
There are a few advantages to corning your own ham at home:
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Customize the flavor – When you corn your own ham, you can control the ingredients that go into the brine. This allows you to customize the flavor to your taste.
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Cost savings – Corning your own ham costs a fraction of what you would pay for a pre-brined corned ham.
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Preservative benefits – The salt and brine cure helps preserve the shelf life of the meat. A corned ham will keep for several weeks in the fridge.
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Unique dishes – A corned ham can be used in traditional recipes like Southern Maryland stuffed ham or substitued for corned beef in classics like New England boiled dinner.
Ingredients Needed
Corning a ham requires just a few simple ingredients:
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Fresh bone-in ham – Choose a bone-in, skin-on fresh ham or pork shoulder. You want it to weigh 10-15 pounds.
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Curing salt – Use a curing salt like pink salt or Insta Cure #1, which contains sodium nitrite. This helps prevent botulism and gives the ham its classic pink color.
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Table salt – For the brine, use standard table salt, not iodized salt. Kosher salt also works well.
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Sugar – Granulated white sugar balances out the salty brine. Brown sugar can also be used.
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Spices and aromatics – For flavor, add spices like garlic, bay leaves, cloves, allspice berries, black peppercorns, coriander seeds, mustard seeds or ground ginger.
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Large container with lid – You’ll need a lidded plastic bucket or tub big enough to submerge the ham in the brine. Make sure it’s food safe.
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Cheesecloth – Use cheesecloth to wrap any spices you add to the brine. This makes removal easier.
Step 1: Trim and Prep the Fresh Ham
Start by trimming any excess fat and skin from the ham. Leave about 1/4 inch of fat over the top of the ham. Score the fat cap in a crosshatch pattern. This helps the brine penetrate and flavors distribute evenly. Rinse the ham under cold water and pat it dry. Weigh it and write down the weight – you’ll need this for the brine calculations.
Step 2: Make the Brine
To make the brine, you’ll need:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup sugar
- 1 ounce curing salt
Combine the water, salts, and sugar in a large stockpot. Bring to a boil, stirring to dissolve the salts and sugar completely. Once boiling, remove from heat and let cool completely before adding the ham.
For extra flavor, add spices like 4 cloves garlic, 10 black peppercorns, 5 allspice berries, 2 bay leaves, 1 tablespoon mustard seeds and 1 teaspoon ground ginger. Wrap the spices in cheesecloth for easy removal later.
Step 3: Submerge the Ham in the Brine
Once the brine has cooled completely, lower the ham into the brine mixture. The liquid should cover the ham fully. If needed, mix up more brine using the same ratio of ingredients. Weigh the ham down with a plate to keep it fully submerged.
Cover the container and brine the ham in the fridge for 7-10 days. For larger hams over 15 pounds, extend the brining time to 14-21 days.
Step 4: Remove and Rinse the Ham
After the brining time, remove the ham from the brine. Discard the brine. Rinse the ham under cold water and scrub off any spices or seasoning. Pat it dry with paper towels. At this point, the ham is corned and ready to use in recipes.
Step 5: Cook the Corned Ham (Optional)
You can cook the corned ham whole:
- Place the ham in a large pot and cover with water by 2-3 inches.
- Bring to a boil, then reduce heat and simmer for 18-20 minutes per pound.
- A meat thermometer inserted in the thickest part should reach 145°F.
- Let the ham rest for 20-30 minutes before slicing and serving.
The cooked ham will have a firm, sliceable texture and salty seasoned flavor. Use it for dishes like Southern Maryland stuffed ham.
Now that you know how to corn a ham at home, get ready to enjoy the unique flavor and versatility of corned ham! Adjust the brine ingredients to create your own signature flavor.
Frequently Asked Questions
Here are answers to some common questions about corning your own ham:
How long does a corned ham keep?
A corned ham will keep 2-4 weeks refrigerated. Cooked corned ham lasts 3-4 days in the fridge. Freeze for longer storage.
Can I use a pork shoulder instead?
Yes, a pork shoulder or Boston butt works well too. Adjust brining time up for a larger cut.
What’s the best wood for smoking?
Hickory, maple and applewood pair nicely with cured pork. Use lighter fruitwoods so as not to overpower the ham.
Is pink salt necessary?
Pink salt or curing salt containing sodium nitrite helps prevent botulism and gives the ham its characteristic color. It’s highly recommended for food safety.
Can I use an instant brine?
Yes, you can find pre-made ham brines that just need water. Or use a corned beef seasoning pack substituted for a ham. Adjust brining time as needed.
Now that you know the basic process, you can start corning your own hams at home. Customize the ingredients to make it your own and enjoy the unique flavor of corned ham.
