How to Cure a Pork Butt

Written by samantha lowe
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How to Cure a Pork Butt
Ham is the perfect centrepiece for any large gathering. (Jupiterimages/Comstock/Getty Images)

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:

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

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  1. 1

    Combine the water, salt, brown sugar, and pink salt in the large bowl until the solids completely dissolved.

  2. 2

    Rinse the pork butt under running water thoroughly.

  3. 3

    Dry the pork butt thoroughly with the paper towels.

  4. 4

    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.

  5. 5

    Place the cooler in the fridge.

  6. 6

    Cure the ham, in the cooler, for a week.

  7. 7

    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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