It’s been on my homesteading to-do list for a few years now to learn how to salt cure ham at home. I think it’s both interesting and tasty to be able to preserve food using old methods, like salt curing pork. Bring me the bacon! And ham!.
I was really happy when Lee from Tennessee Homestead offered to show you and me how to salt cure a ham. Lee, teach away!.
Curing ham at home may seem intimidating, but it’s actually quite easy with the help of Morton Tender Quick. This magical meat curing mix allows you to cure ham in just days instead of weeks or months like traditional methods require.
In this detailed guide I’ll walk you through exactly how to use Morton Tender Quick to cure delicious and flavorful ham right in your own kitchen. Let’s get started!
What is Morton Tender Quick?
Morton Tender Quick is a commercial meat curing product made by Morton Salt, It contains
- Salt – for curing and tenderizing
- Sugar – provides flavor and aids curing
- Sodium nitrite – gives cured color
- Propylene glycol – preserves and extends shelf life
- Spices and seasonings – impart flavor
This special blend allows you to cure meat quickly and safely in just a few days While you can certainly cure ham using just salt, sugar and nitrites, Morton Tender Quick takes the guesswork out and ensures proper food safety
Step-By-Step Instructions for Curing Ham with Morton Tender Quick
Curing a ham with Morton Tender Quick is a simple 4 step process:
Step 1: Calculate Cure Quantity
The basic curing formula is:
- 3% of meat weight in Morton Tender Quick
- 2% of meat weight in brown sugar
For example, for a 10 lb ham:
- 10 lbs x 0.03 = 0.3 lbs Morton Tender Quick (4.8 oz)
- 10 lbs x 0.02 = 0.2 lbs brown sugar (3.2 oz)
Find out how much curing mix and brown sugar you need by weighing your ham.
Step 2: Mix Cure and Inject Ham
In a bowl, mix together the required amounts of Morton Tender Quick and brown sugar. Add just enough water to dissolve into a thick paste.
Inject the curing paste deep into the ham using an injection needle in many places. Injecting ensures the cure penetrates fully and speeds the process.
Rub any leftover dry cure mix all over the exterior of the ham. The ham may be skin-on or skinless.
Step 3: Cure in Refrigerator
Place the ham in a non-reactive container like a plastic pail or zip top bag. Refrigerate for 5-7 days, turning and massaging the ham daily. This evenly distributes the curing mixture.
Curing in the refrigerator at 35-40°F prevents bacteria growth. The ham will firm up as it cures.
Step 4: Rinse, Smoke and Cook
After curing for 5-7 days, rinse the ham under cold water to remove any surface cure mix. Pat dry completely.
For added flavor, you can now hot or cold smoke the ham for 1-2 hours at 150°F using your preferred wood chips.
Cook the cured ham to an internal temperature of 160°F. Slice and enjoy! Refrigerate any leftovers for up to 1 week.
With just a few simple ingredients and steps, you can have delicious cured ham that rivals anything from the store. Morton Tender Quick makes the process fast, foolproof and affordable.
Tips for Best Results When Curing Ham with Morton Tender Quick
Follow these tips for safety and success when curing ham at home:
- Use an accurate food scale to weigh ham and measure cure amounts.
- Inject the cure mix to speed penetration.
- Cure in the refrigerator at 35-40°F.
- Turn and massage the ham daily during curing.
- Cook to 160°F internal temperature for food safety.
Frequently Asked Questions About Curing Ham with Morton Tender Quick
Can you cure just part of a ham with Morton Tender Quick?
Yes, you can cure any size piece of pork using the 3% Tender Quick and 2% sugar formula. Calculate the cure based on the exact weight of the portion you are curing.
Does Morton Tender Quick need to be refrigerated?
No, since Morton Tender Quick is a commercially produced cure product containing nitrites, it does not require refrigeration for safety before using. Store in a cool dry place.
Can you reuse Morton Tender Quick brine?
It is not recommended to reuse Morton Tender Quick. The nitrites degrade over time, making it less effective and potentially unsafe if reused. Mix fresh each time.
How long does cured ham last refrigerated?
Properly cured ham will last 1 week refrigerated once cooked. It can be frozen for 1-2 months for longer storage.
Curing your own ham at home has never been simpler thanks to the speed and convenience of Morton Tender Quick curing salt. Follow the steps above for safety, flavor and success!
Where can I buy a fresh ham to cure?
You can get fresh ham from a meat market or packing house if you don’t have one from your own pig. Remember the ham you buy at the grocery has already been cured and/or smoked. A fresh ham is exactly that, a ham fresh from the hog.
If you’re in the country, you can also look around to see if anyone raises their own pigs. Many times families will raise extra hogs to sell in order to offset the cost of raising them.
Homemade Salt Curing Mix
This dry rub mix recipe has been in my family and handed down for generations. Its a simple combination of four ingredients.
Does anyone else get excited about these kinds of things? I might be addicted to family recipes, and it doesn’t matter whose family they come from. I know those recipes that get handed down are because theyre just that good. ~Melissa.
- 2 cups Curing Salt
- 1 Tbs Red pepper
- 1 Tbs Black pepper
- 1 cup Brown sugar
If you have three or more fresh hams, you will need at least three batches. The recipe can be changed to fit any size ham.