How to make Ham – easy recipe from scratch - perfect ham every time - How to make Ham at home

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

honey

🥗Healthier: maple syrup

💰Cheaper: corn syrup

Maple syrup is a natural sweetener with a unique flavor.

mustard

🥗Healthier: Dijon mustard

💰Cheaper: yellow mustard

Dijon adds a gourmet touch without breaking the bank.

Weigh the pork loin to determine its weight.

Boil 4 liters of water in a pan.

Add the spice mixture, curing salt, and sugar to the boiling water and stir until dissolved.

Turn off the heat and let the brine cool completely.

Calculate 10% of the weight of the meat for the brine injection.

Use a brining needle to inject the brine into the meat in multiple places until all the brine is used up.

Place the injected meat into a Ziploc bag and pour the remaining brine over it, sealing the bag.

Double bag the meat to prevent leakage and refrigerate for 48 hours, turning it over once.

After 48 hours, remove the meat from the bag and rinse it thoroughly to remove excess cure and salt.

Submerge the rinsed meat in water for about 1 hour to draw out additional salt.

Pat the meat dry with kitchen towels and place it on a rack in the refrigerator uncovered overnight to air dry.

Preheat the oven to 160°C (320°F) for roasting the ham.

Roast the ham until it reaches an internal temperature of 72°C (162°F).

Remove the ham from the oven and let it cool before slicing or dicing as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens