In the vein of really planning ahead this blog is for your next New Year’s Day celebration. Sometimes I have to write about things that won’t make anyone mad. No promises, but recipes tend to be less controversial material. I promise I will go back to making someone mad tomorrow.
I attended a Food Bank fundraiser put on by Bill Smith of Crooks Corner a few weeks before Christmas. Vivian Howard, the star of the PBS show A Chef’s Life, was also there. A sneak peek of the holiday special where Bill Smith taught Vivian how to make a Corned Ham was being shown. What? You’ve never heard of Corned Ham? Well neither had I. What was this corned ham? They served it to us before they told us, and there was a lot of discussion about whether it was turkey or ham. Don’t be fooled by the amount of salt in the recipe; this is not honey baked ham or very salty country ham.
For the full recipe, which takes 12 to 13 days to make, go to Google and type in “Corned Ham recipe.” Bill Smith seems to be the Internet authority on it so it is not hard to find. Vivian’s version is on PBS. org.
I got my fresh ham with the skin on from Cliff’s meat market in Carrboro. The over 20 pound hunk of meat cost only something like $45. That’s like $2. 29 a pound. It was a good weight lifting exercise just to work with it. Good thing, because it’s not exactly good for you, but the finished product tastes great, so you only need a little
I did what it said to do and stabbed the ham around the bone with big holes. I then stuffed it with salt and rubbed an absurd amount of salt on the outside. I put it in the biggest Tupperware container I had and kept it in the fridge in my garage for eleven days. Then I had to wash it and soak it in a cooler with water and ice overnight to get rid of the rest of the salt.
The cooking took over six hours and I think I overcooked it a little. Next time I will check the internal temp with a thermometer earlier in the baking. It probably did not hurt it though because the meat was still delicious. Shay Shay was so happy she was dancing all around me while I cut the ridiculously large amount of meat off the bone. I finally gave up and wrapped the very meaty ham bone in foil. I put it in the freezer to use at a later black bean soup festival.
Many people believe that if you eat ham and black-eyed peas on the first day of the year, it will be a good year. This ham is perfect for those who follow this belief. I am not one of those people. The thing that makes me think about whether or not this will be a good year is what I am not eating.
However, I believe that this corned ham goes well with a lot of different foods. It tastes great in omelets, quiche, and creative sandwiches made with cheddar cheese and fig jam. I have, of course, used it in my arugula salad with blue cheese, pears, and ham. A little ham goes a long way in terms of flavor. If you are dying to try some give me a ring. Russ begged me not to give it all away, but we can’t eat this much ham.
Forget buying pre-brined corned ham With just a few simple ingredients, you can easily corn your own ham at home This traditional curing technique infuses the meat with seasoned saltiness and unique flavor.
In this article, I’ll walk through my foolproof process for corning ham. Armed with these steps, you’ll be able to create this hearty preserved meat to enjoy in classics like stuffed ham, boiled dinners, and more. Let’s get started!
What is Corned Ham?
Corning is a historic curing method that preserves pork in salt brine. It originated before refrigeration when meat needed heavy salting to last through winter
For corned ham, a fresh uncured ham is submerged in a seasoned saltwater brine. This both cures and flavors the meat, resulting in a firm texture and distinctive salty taste. The name comes from the corns or kernels of salt used in the old-fashioned dry rub method.
Benefits of Corning Your Own Ham
DIY corning offers advantages over buying pre-brined ham:
- Custom flavor – Control spices and salts in the brine
- Cost savings – Much cheaper than pre-brined corned ham
- Preservation – Brining prolongs shelf life
- Unique uses – Great for stuffed ham, beans, soups, etc.
With a few basic supplies, you can easily corn superior ham at home.
Ingredients Needed
You’ll need just a handful of supplies:
- Fresh uncured bone-in ham or pork shoulder (8-15 lbs)
- 1 cup kosher or pickling salt
- 1/2 cup sugar
- 1 oz curing salt (InstaCure #1)
- Spices like garlic, peppercorns, etc.
- 5-7 gallon bucket or tub for brining
- Cheesecloth
And kitchen tools like a knife, scale, gloves, and thermometer.
Step 1: Prep the Fresh Ham
Start with an uncured bone-in fresh ham or pork shoulder:
- Trim skin and excess fat, leaving 1/4 inch.
- Using a knife, cut deep slits (3-4 inches) into the meatiest sections.
- Rub salt thoroughly over entire ham, forcing it into slits.
- Place in a nonreactive container like a plastic tub.
Salt slits allow the brine to penetrate deeply.
Step 2: Make the Brine
To brine 10-15 lbs of meat, combine:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup sugar
- 1 oz curing salt (InstaCure #1)
- Spices like peppercorns, garlic, etc. (optional)
Bring to a boil until salts dissolve. Chill completely before submerging ham.
Step 3: Cure the Ham
Once brine is cold, submerge ham fully:
- Weigh ham down to keep fully covered.
- Cure in the fridge for 7-10 days for a 10 lb ham, adding time for bigger cuts.
- Flip ham daily and baste with brine.
The brine will penetrate the meat, curing and seasoning it.
Step 4: Rinse and Cook the Ham
After curing time, rinse ham and scrub off spices. To cook:
- Place ham in a pot, cover with water by 2-3 inches.
- Simmer 20 minutes per lb until internal temperature reaches 145°F.
- Let rest 30 minutes before carving.
The cooked ham will have a salty, seasoned corned flavor. Slice it for sandwiches or use in your favorite corned ham recipes!
Step 5: Store Leftover Ham
Follow these storage tips:
- Allow cooked ham to rest 30 minutes before slicing.
- Store leftover ham up to 1 week sealed in the fridge.
- Freeze sliced ham in airtight bags for 2-3 months.
With that, you’ve successfully corned your own ham! The hands-on time is minimal for huge rewards in taste. Adjust the brine to your liking and enjoy.
FAQs About Corning Ham at Home
Here are some common questions on the process:
What size fresh ham should I use?
Aim for 10-15 pounds for the best results. Larger hams need extended brining time.
Can I use a pork shoulder instead?
Yes, a bone-in pork shoulder works great! Adjust brining time as needed.
How long does corned ham last refrigerated?
Corned ham keeps 2-3 weeks refrigerated. Cooked corned ham lasts 1 week sealed in the fridge.
Is pink curing salt necessary?
Pink salt contains sodium nitrite to prevent botulism and give the ham its pink color. It’s highly recommended.
Can I smoke the corned ham?
Absolutely! Smoke low and slow after brining for added flavor. Apple, hickory, maple all work great.
This fat lady plans to eat less so many hungry people can eat more (TM)
In the vein of really planning ahead this blog is for your next New Year’s Day celebration. Sometimes I have to write about things that won’t make anyone mad. No promises, but recipes tend to be less controversial material. I promise I will go back to making someone mad tomorrow.
I attended a Food Bank fundraiser put on by Bill Smith of Crooks Corner a few weeks before Christmas. Vivian Howard, the star of the PBS show A Chef’s Life, was also there. A sneak peek of the holiday special where Bill Smith taught Vivian how to make a Corned Ham was being shown. What? You’ve never heard of Corned Ham? Well neither had I. What was this corned ham? They served it to us before they told us, and there was a lot of discussion about whether it was turkey or ham. Don’t be fooled by the amount of salt in the recipe; this is not honey baked ham or very salty country ham.
For the full recipe, which takes 12 to 13 days to make, go to Google and type in “Corned Ham recipe.” Bill Smith seems to be the Internet authority on it so it is not hard to find. Vivian’s version is on PBS. org.
I got my fresh ham with the skin on from Cliff’s meat market in Carrboro. The over 20 pound hunk of meat cost only something like $45. That’s like $2. 29 a pound. It was a good weight lifting exercise just to work with it. Good thing, because it’s not exactly good for you, but the finished product tastes great, so you only need a little
I did what it said to do and stabbed the ham around the bone with big holes. I then stuffed it with salt and rubbed an absurd amount of salt on the outside. I put it in the biggest Tupperware container I had and kept it in the fridge in my garage for eleven days. Then I had to wash it and soak it in a cooler with water and ice overnight to get rid of the rest of the salt.
The cooking took over six hours and I think I overcooked it a little. Next time I will check the internal temp with a thermometer earlier in the baking. It probably did not hurt it though because the meat was still delicious. Shay Shay was so happy she was dancing all around me while I cut the ridiculously large amount of meat off the bone. I finally gave up and wrapped the very meaty ham bone in foil. I put it in the freezer to use at a later black bean soup festival.
Many people believe that if you eat ham and black-eyed peas on the first day of the year, it will be a good year. This ham is perfect for those who follow this belief. I am not one of those people. The thing that makes me think about whether or not this will be a good year is what I am not eating.
However, I believe that this corned ham goes well with a lot of different foods. It tastes great in omelets, quiche, and creative sandwiches made with cheddar cheese and fig jam. I have, of course, used it in my arugula salad with blue cheese, pears, and ham. A little ham goes a long way in terms of flavor. If you are dying to try some give me a ring. Russ begged me not to give it all away, but we can’t eat this much ham.