Now that it’s spring, I have to dig through the freezer to find a big pork leg or shoulder to smoke. Ham pairs beautifully with spring vegetables like asparagus, artichokes and peas.
This year I maded a black cured ham. In the south, black cured ham is popular. To make it black, cane syrup or molasses is added to the ham while it is being cured and while it is being smoked. I used Steen’s Pure Cane Syrup that I purchased in New Orleans last fall. Go #nola! After curing in the fridge for several week, this ham is typically hot smoked around 225 degrees. I made this ham with hickory chips, but fruit wood chips would also work well and make it even tastier. A dark black mahogany crust forms on the ham’s exterior from caramelization.
Source the best quality fresh pork leg or shoulder that you can afford. The pork I ate came from Snake River Farm in Minnesota. The pigs are out in the pasture where they can eat grass, vetch, clover, and bugs and worms. The meat tastes rich and complex with more fat, texture and deeper red color than feedlot pork. It’s “old fashioned” pork, as my dad says, and the flavor really shines through in this ham.
Enjoy this ham for any meal, breakfast, lunch or dinner. There will be plenty of food for days! If you really want to make redeye gravy, deglaze the pan with coffee before adding the meat. Or save the drippings along with the ham bone for baked beans. Grandma would be proud.
6 tablespoons Morton Tender Quick, 1/2 cup Steen’s Pure Cane Syrup or light molasses, 2 bay leaves, 1 tablespoon whole black peppercorns, 2 teaspoons whole allspice berries, 2 teaspoons whole cloves, 1/2 small cinnamon stick, 1 teaspoon ground mace or nutmeg, 2 teaspoons mustard powder, 1/2 teaspoon cayenne pepper, and 1 inch piece of fresh ginger.
Use a rolling pin or a mortar and pestle to crush the cinnamon stick, allspice berries, peppercorns, and cloves into small pieces. Crumble the bay leaves. Add ground mace or nutmeg, mustard powder and cayenne pepper. Mix herbs and spices to combine.
Place fresh pork leg or shoulder in a two gallon ziplock. Add Morton Tender Quick, cane syrup and ginger to the bag, along with all the spices and herbs. Rub and distribute mixture all over the ham. Seal the bag and place in the refrigerator. Flip the ham daily to distribute the resulting brine mixture. Cure the ham for 5 days for every 1 inch of thickness of your ham. My ham was 4 inches thick, so I left mine cure for 20 days.
Once the ham is cured, remove from brine. Rinse ham and remove any large bits of herbs and spices. Let ham drain on a rack, uncovered, in the fridge overnight. This will dry out the ham’s surface a bit, giving the smoke a place to stick to it while it’s being smoked.
Soak a small 2 pound bag of hickory wood chips in water, then fire up your smoker. This is my box smoker. There is a plate of charcoal at the bottom, a pan of water in the middle, and my ham on a rack at the top. It only gets up to 225 degrees. You can also use indirect heat on your charcoal grill by putting the coals on one side and the ham as far away from them as possible. Place a drip pan of water under the ham.
For 8 hours, hot smoke the ham over a low fire, adding more charcoal and wood chips every hour or so. Keep the heat between 200-225. The internal temp of your ham should reach 160 degrees. To finish cooking the ham, put it in the oven at 250 degrees if it’s not done yet.
Ham can be eaten hot, cold or room temperature. Place the ham in a low oven and heat it until the internal temperature reaches 140 degrees. If you do not, the ham will become dry. Before taking the ham out of the oven, I like to brush it with a little extra cane syrup. Let the ham rest 10 minutes, then slice and serve.
Forget long wet brining. With Morton Tender Quick you can achieve delicious cured ham flavors at home in just days instead of months. This proprietary blend of salts and nitrites offers a fast track to holiday hams packed with traditional character.
In this article, I’ll provide my step-by-step method for curing hams using Morton Tender Quick With just a few basic supplies and a week or less of time, you can give your meal that salty-sweet cured ham goodness
Why Use Morton Tender Quick for Curing Ham?
Morton Tender Quick is specially formulated to quickly cure pork and poultry through a dry curing process. Here’s why it’s a game changer:
- Fast – Full curing in 5-7 days rather than weeks or months
- Tenderizes – Helps break down muscle fibers for tender texture
- Flavorful – Imparts characteristic cured taste from nitrites/nitrates
- Convenient – Sold at most grocery stores so easy to find
- Simple – Just follow package instructions for foolproof results
While traditional wet brining has its place Morton Tender Quick offers a shortcut to cured ham perfection.
Step 1 – Purchase Curing Supplies
Curing a ham at home only requires a few supplies:
- Morton Tender Quick (2-3 cups per 10 lbs of meat)
- Cheesecloth
- Non-reactive curing container
- Fresh uncured ham or pork leg (10-15 lbs ideal)
- Meat injector
- Roasting pan
- Spices like brown sugar, garlic, etc. (optional)
You’ll also need kitchen prep gloves, plastic wrap, thermometer, and foil.
Step 2 – Prepare and Inject the Fresh Ham
Proper prep ensures the cure penetrates deeply:
- Trim ham of skin and excess fat, leaving 1⁄4 inch fat
- Make curing mix of 1 cup Tender Quick + 1 Tbsp brown sugar + spices per 5 lbs meat.
- Using injector, inject curing mix deep into the ham, targeting the thickest areas.
- Massage remaining mix all over the outside of the ham.
- Wrap ham tightly in cheesecloth and place in non-reactive curing container.
Injecting the cure speeds up the process significantly.
Step 3 – Cure Ham in the Refrigerator
Once injected with cure, the ham is ready for curing:
- Place wrapped ham in a shallow roasting pan in the fridge.
- Cure for 5-7 days based on size, flipping daily.
- Drain and add back any accumulated liquid daily to keep moist.
- The meat will firm up and darken – this means it’s curing properly!
Curing in the fridge prevents bacteria growth and allows the nitrites to work.
Step 4 – Rinse, Smoke, and Glaze the Ham
After curing comes the best part – smoking!
- Rinse cured ham and pat dry. Discard cheesecloth.
- Apply preferred seasoning like pepper, brown sugar, or maple syrup.
- Smoke at 225°F until internal temp is 145°F, 4-6 hours usually.
- Glaze ham during last hour to add flavor and shine.
- Allow ham to rest 30 minutes before slicing.
Smoking gives the ham its classic color and wood-fired taste. Apple, cherry, or hickory wood chips work great.
Quick and Easy Glaze Options:
- Maple Mustard – Mix 1 cup maple syrup and 1⁄4 cup Dijon.
- Cherry Cola – Simmer 1 cup cola, 1⁄2 cup cherry preserves, 1 Tbsp horseradish into a glaze.
- Spicy Honey – Reduce 1⁄2 cup honey, 3 Tbsp hot sauce, and 1 tsp cayenne pepper.
- Orange Herb – Whisk 1⁄2 cup orange marmalade with 2 Tbsp fresh rosemary.
Get creative and use your favorite flavors!
Storing and Serving Your Cured Ham
Your Morton Tender Quick ham is ready to enjoy! Here are some storage tips:
- Allow ham to rest 30 minutes before slicing to let juices redistribute.
- Carve thin slices across the grain for tender bites.
- Store leftover ham sealed in the fridge for 5-7 days.
- Freeze ham in freezer bags for 2-3 months.
- Enjoy diced ham in pasta bakes, omelets, soups, and more.
In just a week or less, you can make amazing cured ham at home with Morton Tender Quick. Now that’s something to celebrate!
Frequently Asked Questions About Curing Ham with Morton Tender Quick
How much Morton Tender Quick do I need?
Use 2-3 cups per 10 lbs of fresh uncured ham or pork leg.
What size ham should I use?
Aim for 10-15 lbs for the best results. Smaller hams cure faster but have less juicy meat.
Can I inject anything besides the Tender Quick mix?
Yes, you can inject broth, apple juice, or other liquids to help add moisture. Include some Tender Quick in there too.
Should I soak the ham after curing and before smoking?
It’s a good idea to soak for 1-2 hours after curing to remove excess surface saltiness. Replace the water once halfway through.
What wood is best for smoking?
Apple, cherry, hickory, and maple all pair wonderfully with cured ham. Use your favorite!
What is an easy glaze?
An easy brown sugar glaze is 1 cup brown sugar, 1/4 cup honey, 1/4 cup butter. Simmer until thickened.
How long does cured ham last refrigerated?
Properly stored in the fridge, sliced cured ham will last 5-7 days tightly wrapped.
Can I freeze cured ham?
Yes! Wrap tightly in freezer bags and freeze cured ham for 2-3 months.
Can I use Tender Quick on other meats?
Absolutely! It works great on poultry, beef jerky, fish, and more. Adjust cure times as needed.
