Cured Bone-in Ham Recipe
Make Cured Bone-in Ham Recipe in just 10h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Glaze Ingredients
Method
Curing the Ham
- 1
Prepare the Curing Mixture
In a large bowl, combine the kosher salt, brown sugar, black peppercorns, cloves, garlic powder, onion powder, thyme leaves, and cayenne pepper. Mix well until all the ingredients are evenly distributed.
- 2
Rub the Ham
Take the bone-in ham and thoroughly rub the curing mixture all over the surface, ensuring to get it into any crevices. This helps to infuse the flavors throughout the meat.
- 3
Wrap the Ham
Once the ham is coated in the curing mixture, wrap it tightly in plastic wrap or parchment paper. This will help to contain the moisture during the curing process.
- 4
Refrigerate
Place the wrapped ham in a large bowl or tray to catch any drippings, and refrigerate it for at least 5-7 days. Turn the ham every couple of days to redistribute the curing mixture.
Cooking the Ham
- 5
Prepare for Cooking
After the curing period, remove the ham from the refrigerator and rinse off the curing mixture under cold water. Pat the ham dry with paper towels.
- 6
Preheat Oven
Preheat your oven to 325°F (165°C).
- 7
Cook the Ham
Place the ham on a roasting rack in a roasting pan. Add 4 cups of water to the bottom of the pan to create steam and keep the ham moist. Cover the ham loosely with aluminum foil.
- 8
Bake
Bake the ham in the preheated oven for about 15-18 minutes per pound, or until the internal temperature reaches 140°F (60°C).
- 9
Prepare the Glaze (Optional)
While the ham is baking, you can prepare the glaze by combining honey, maple syrup, and Dijon mustard in a small saucepan. Heat over low heat until warmed and well combined.
- 10
- 11
Rest the Ham
Once cooked, remove the ham from the oven and let it rest for at least 20 minutes before slicing to allow the juices to redistribute.