Natural Cured Ham Recipe

Make cure mixture

In a large bowl combine coarse kosher salt, brown sugar, and pink curing salt (if using). Grind or crush black peppercorns and juniper berries lightly in a mortar and pestle and add them with the bay leaves, whole cloves, smashed garlic and thyme to the salt-sugar mix. Mix thoroughly so spices are evenly distributed.

Prepare ham

Trim any excessively thick fat cap leaving about 0.5–1 cm of fat to protect the meat during curing. Pat the ham dry with paper towels. Weigh the ham to calculate cure time: rough guideline for a dry cure is 24 hours per kilogram, but this recipe uses a combined dry-salt and wet brine approach for predictable results.

Apply dry cure

Rub about two-thirds of the cure mixture evenly and firmly over all surfaces of the ham, ensuring cavities and around the bone are well coated. Reserve the remaining cure mixture for later use. Place the ham in a large nonreactive container (plastic, enamel, or stainless steel) or on a tray and cover with plastic wrap. Refrigerate on a drip rack to catch exudate for 24 hours.

Prepare wet brine

In a large pot combine cold water and the remaining dry cure mixture. Bring to a gentle simmer just to dissolve the salt and sugar, then cool completely to refrigerator temperature (under 4°C / 40°F). Add optional red wine if using after the brine is cool. The cooled brine should be fully cold before use.

Submerge and brine

Place the ham into a clean nonreactive container and pour the cooled brine over it. The ham must be fully submerged; weigh it down with a plate or a sanitized weight if necessary. Refrigerate for 7–10 days per 2–3 kg of meat (approximately 21–35 days for a 7 kg ham), turning the ham every 3–4 days so cure distributes evenly. During this period the salt will penetrate and preserve the meat. Keep the container refrigerated at 2–4°C (36–40°F).

Rinse thoroughly

When brining time is complete, remove ham from brine. Rinse thoroughly under cold running water, using ice water if possible, until excess surface salt is gone. This typically takes 5–10 minutes. Use the ice water listed under Rinsing & Finishing for a final rinse to cool the meat and firm the surface.

Soak to remove excess salt (optional)

If the ham tastes too salty when you slice a small test piece after a brief rest, soak the ham in fresh cold water for 2–12 hours in the refrigerator, changing water once, until desired salt level is reached. Taste a thin slice to confirm.

Dry and rest

Pat the ham dry. Place it on a rack and refrigerate uncovered for 24–48 hours to dry the surface (this helps form a pellicle and improves flavor and color during roasting/smoking).

Smoke (optional)

If you choose to smoke, set smoker to 95–120°C (200–250°F) using mild wood (apple, cherry, or beech). Smoke the ham until internal temperature reaches 60–65°C (140–149°F) for a partially cooked ham suitable for slicing, or 68–72°C (155–162°F) if you prefer fully cooked. This can take several hours depending on size. Monitor temperature with a probe thermometer.

Roast (alternative to smoking)

Preheat oven to 160°C (325°F). Place the ham on a rack in a roasting pan, brush lightly with olive oil, and tent loosely with foil. Roast until internal temperature reaches 60–65°C (140–149°F) for medium cured ham, or 68–72°C (155–162°F) for fully cooked, about 20–25 minutes per 0.5 kg as a guideline. Remove foil for the last 20–30 minutes to brown the exterior.

Prepare glaze (optional)

While the ham rests near finished temperature, combine honey and red wine in a small saucepan. Simmer gently until slightly reduced and syrupy, about 5–10 minutes. Strain out any solids. Brush glaze onto the ham in the final 10–20 minutes of roasting or after finishing in the smoker, then return to heat briefly to set the glaze.

Rest

After removing the ham from heat, tent with foil and let rest undisturbed for 20–40 minutes (longer for large hams). This allows juices to redistribute and the internal temperature to equilibrate a few degrees.

Finish seasoning

If desired, brush the ham with a little olive oil and sprinkle with freshly cracked black pepper for a finishing touch before carving.

Carve

Use a sharp slicing knife to carve thin slices across the grain. For a bone-in ham, carve around the bone and remove slices in thin, even pieces. Serve warm or cold as preferred.

Storage

Wrap leftover ham tightly and refrigerate. Properly cured and cooked ham will keep 5–7 days refrigerated, or you can freeze slices for up to 2 months.