Fresh ham

lewisj82

I can't wait to do one again. It might become an Easter tradition.

@NPHuskerFL - It was less of a cure and more of a brine than. There was no "pink salt" or anything. The only thing close to that was the natural nitrate found in the celery, but other than that, it wasn't "cured". I don't want to start another round on that, but you're right. That step was crucial. I don't think it would have been as good had there been no brine or less time spent in the bucket.

Carolina Q

Blake, yours from last year looks great too!! Unfortunately, I can't cure or even brine a fresh ham though. I need one with as little sodium as possible. So, while mine might start as a "fresh ham", I imagine it'll taste like a pork roast. Oh well. Maybe if I use enough honey and bourbon... 

NPHuskerFL

@Carolina Q One thing that I found intriguing was after the cure if the saltiness is too much you can soak it in fresh water and rinse. I didn't need to do this however, maybe it would help somebody that needs to watch the sodium. I know in your particular case you can't tolerate it period. Truthfully I prefer lite seasoning over dousing it. I want the food to shine not a masked version of it.  And I'm not big into Country Hams.  I find them incorrigibly salty and it does not appeal to me whatsoever. The process of curing a Country Ham is cool. I would prefer a sugar cure vs salt if I were doing it. 

Carolina Q

It's not the saltiness, it's the sodium. For instance, cookies don't taste salty, but most contain quite a bit of sodium. Same with pizza dough or bread. Cured ham seems to win the prize though... Not only does it have tons of sodium, but it tastes salty too! I'm just looking for an alternative. 

And for the record, I LOVE country ham! Or did anyway.