The rich aroma of a ham is a staple at many Easter gatherings, or other large dinner parties. However, these cured cuts of ham are often expensive to purchase. A cheaper alternative is to purchase a pork shoulder, also called pork butt, and curing it at home. With the right tools and ingredients, a cured ham can be done safely and with your own added touches and seasonings.
- Skill level:
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Things you need
- 8 cups water
- 3/4 cup of kosher salt
- 1 cup of brown sugar, packed
- 4 teaspoons of pink salt
- Large bowl
- 10 pound pork butt
- Paper towel
- Clean medium cooler
Combine the water, salt, brown sugar, and pink salt in the large bowl until the solids completely dissolved.
Rinse the pork butt under running water thoroughly.
Dry the pork butt thoroughly with the paper towels.
Place the pork butt in the cooler and cover it with the brine. Place a bowl filled with excess brine on the pork to keep it submerged.
Place the cooler in the fridge.
Cure the ham, in the cooler, for a week.
Rinse off the ham, dry it with paper towel and refrigerate it until needed.
Tips and warnings
- Add cloves, juniper berries, allspice or other spices for extra flavours.
- Clean the area where you prepared the ham thoroughly with disinfectant.
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