Corned ham is a cured ham from the South of the United States that is salty and has a lot of flavor. Its unique, strong flavor comes from being dry cured, also known as “corning.” This is an old way to keep meat fresh that involves rubbing the ham with coarse salt. You might be able to buy corned ham during the holidays, but making it yourself is cheaper and tastes much better.
This is a full guide on how to corn your own ham from scratch for a one-of-a-kind cured meat experience.
What is Corned Ham?
In the past, packing meat in large salt crystals, or “corns,” was a way to keep it fresh before putting it in the fridge. The salt would draw out moisture, inhibiting bacteria growth. Meat like bacon, beef brisket and ham were all commonly corned this way.
For corned ham, a fresh, uncured ham is rubbed thoroughly with salt and left to cure for 1-2 weeks. This produces a firmly textured, salty ham with a concentrated pork flavor. It is then cooked low and slow through boiling or baking. Sliced corned ham makes memorable sandwiches and is the base for classics like Southern Maryland stuffed ham.
Select the Fresh Ham
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Choose a fresh, uncooked ham preferably with the bone still in and skin on. The bone adds flavor during curing
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Opt for a smaller “picnic” ham in the 8-12 lb range which fits better in most brining containers,
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Make sure the meat is cold and fresh – not frozen or previously brined
Prepare the Curing Container
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You’ll need a non-reactive vessel like plastic, glass or stainless steel. It should be large enough to fit the ham snugly and deep enough to submerge it.
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Clean thoroughly before use. A large cooler works perfectly to cure a full-size ham.
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Have ready cheesecloth and kitchen string to wrap the ham after curing.
Calculate and Apply Curing Salt
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Figure 3% of the ham’s weight in salt. For example, a 10 lb ham needs 0.3 lbs or 4.8 oz of salt.
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Kosher salt or Morton’s Tender Quick are ideal choices. Do not use iodized table salt.
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Thoroughly coat the entire ham with the salt, rubbing it all over and packing it into any crevices.
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Put extra salt into incisions cut into each end of the ham next to the bone. These help the salt penetrate deep.
Cure the Ham
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Place the salted ham in the container and wrap well in plastic wrap.
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Refrigerate at 35-40°F for 7 days per each pound of ham weight, turning and redistributing salt every 2 days.
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Drain and discard any accumulated liquid each time to prevent spoilage.
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For a 10 lb ham, cure for 70 days. The pork will become firm as it cures.
Rinse and Soak the Cured Ham
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After curing, rinse the ham under cold water to remove salt. Pat dry.
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Submerge in fresh, cold water in the fridge overnight to desalinate.
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Change the water and soak another 4-6 hours until saltiness has mellowed.
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Pat dry, then wrap in cheesecloth and tie with kitchen string to cook.
Cook the Corned Ham
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Bake wrapped at 325°F for 20 minutes per pound until internal temperature hits 160°F.
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Alternately, boil in water for 18-20 minutes per pound. Use a thermometer to verify doneness.
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The ham can also be smoked at 225°F to 250°F after soaking and then baked or boiled to finish.
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Rest 30 minutes before unwrapping. Slice and enjoy!
With some basic ingredients and a bit of patience, you can make your own corned ham at home. The lengthy curing time is hands-off and the cooking process is straightforward. Your reward is tender, silky homemade ham with a uniquely savory, salty tang. Try it in traditional Southern recipes or thinly sliced on sandwiches.
Step 3: Checking for Doneness
Regardless of the cooking method you choose, it’s important to ensure your corned ham is cooked to perfection. Check the temperature inside with a meat thermometer. It needs to be at least 145°F (63°C) for it to be safe to eat. This will guarantee a juicy and tender corned ham.
Step 1: Preparing the Corned Ham
Begin by rinsing the corned ham under cold water to remove any excess brine. This helps reduce the saltiness of the meat. If desired, you can soak the ham in water overnight to further reduce the salt content.
Cured Meat Q&A #1: Corned Ham vs. Cured Ham, Bacon Shelf Life
FAQ
What is the difference between a corned ham and a fresh ham?
What is the proper method of cooking for a ham?
Do you have to boil a ham before cooking?
What is a corned Ham?
A corned ham is a type of ham that has been cured using a brine solution containing large grains of salt, known as corns. This curing process gives the ham a distinctive flavor and tender texture. Unlike regular ham, which is typically smoked or cooked, corned ham is usually cooked without smoking. How do I choose a good corned ham?
How do you cook a corned Ham?
Boiling: Place the corned ham in a large pot and cover it with water. Add your favorite spices, such as peppercorns, cloves, and bay leaves, to enhance the flavor. Bring the water to a boil, then reduce the heat to a simmer. Cook for approximately 25-30 minutes per pound, or until the internal temperature reaches 145°F (63°C).
Should you soak corned Ham before cooking?
A: Soaking the corned ham before cooking is recommended to help remove some of the excess saltiness from the brine. It is best to soak it in cold water for at least 4-6 hours, changing the water a few times during the process. Q: What are some cooking methods for corned ham? A: There are various methods to cook a corned ham.
How to cook a Ham in a pan?
Put a little water in the pan. Cover the ham either with a lid or with foil and bake at 350 degrees for twenty-five minutes a pound. This can take all day. For the last three hours, uncover the ham. For the last hour, dislodge the carapace of skin if you can. Leave it in the pan but move it away from the meat.