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Curing a Fresh Ham

Matt
Matt Posts: 143
edited November -1 in EggHead Forum
Eggheads --

I currently have two 10-lb. city hams on the Egg and they look fantastic. I can't wait to try them -- I'm using a modified Egret procedure.

So, this has gotten me to thinking....has anyone ever tried to cure a fresh ham to make "homemade" city ham? Could I just brine one for a few days? Are nitrates/nitrites necessary? Once brined, how to cook? Temp? Internal temp at completion?

I've done room temperature (3-4 hours) brines of pork tenderloins before (I know, dangerous) and they have come out very "hammy" after smoking to 150 internal. Excellent sandwiches.

Thanks.

Matt
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