Sugar curing is a method of preserving pork that also imparts a sweet flavor to the meat. A traditional sugar cure uses light or dark brown sugar, but you can also try other types, such as maple sugar, for a different flavor. You can also add spices, such as red pepper or paprika to deepen the flavor and add color to the ham. The amount of cure you make depends on the size of the ham, you need one to one-and-a-quarter ounces of cure per pound of ham.
Things You'll Need
- 4 lbs non-iodized salt
- 2 lbs maple sugar
- 2 tbsp. paprika
- 2 oz. saltpeter (optional)
- Large mixing bowl
- Large storage jar
Mix the salt and sugar together in a large mixing bowl. Stir until they are completely blended.
Add the paprika and saltpeter to the salt and sugar mixture. Stir until they are completely blended.
Spoon or pour the curing mixture into a large airtight jar or plastic container. Store the curing mixture in a cool, dry place for up to six months, or until ready for use.
Tips & Warnings
- This recipe makes enough curing mixture for a 10-pound ham.
- If maple sugar is not available, use the more traditional light or dark brown sugar.
- "Charcuterie: The Craft of Salting, Smoking, and Curing "; Michael Ruhlman et al; November 2005
- University of Missouri Extension: Country Curing Hams
- Photo Credit Thomas Northcut/Digital Vision/Getty Images
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