Cured Ham Recipe

European · Main course · 30 min total

A traditional dry-cured ham that can be sliced thin and enjoyed as a delicacy. This recipe uses a simple salt and sugar cure with aromatic spices.

Ingredients

• 1 bone-in fresh ham (about 10 lbs)
• 2 cups kosher salt
• 1 cup brown sugar
• 2 tablespoons black peppercorns, crushed
• 2 tablespoons juniper berries, crushed
• 2 teaspoons pink curing salt (Prague powder #1)
• 4 cloves garlic, minced
• 4 sprigs fresh thyme
• 2 bay leaves, crumbled

Instructions

1. Rinse the ham and pat dry. Score the skin in a diamond pattern.
2. Mix kosher salt, brown sugar, peppercorns, juniper berries, curing salt, garlic, thyme, and bay leaves in a bowl.
3. Rub the cure mixture all over the ham, working into the scores. Place ham in a large food-safe plastic bag or wrap tightly in plastic wrap.
4. Refrigerate for 7 days, turning the ham every day and redistributing the cure.
5. After 7 days, remove ham from bag, rinse off cure, and pat dry. Wrap in cheesecloth and hang in a cool (50-60°F / 10-15°C), humid (60-70%) place for 2-3 weeks until firm and reduced in weight by about 20%.
6. Slice thinly and serve.

Tips

• Use a dedicated curing space with controlled temperature and humidity.
• If hanging is not possible, place on a rack in the refrigerator for 2-3 weeks, turning occasionally.
• Store sliced ham wrapped in parchment paper in the refrigerator for up to 2 weeks.
• For a milder flavor, reduce curing time to 5 days.

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