Follow Dizzy Pig co-founder Mike Kerslake as he transforms a whole pork leg roast into flavorful home cured ham. Make your own homemade ham today.
Featuring the Formula for Success Curing Method
Occasionally the stores come out with some great prices on larger cuts of beef and pork, and recently a buddy and I took advantage of one of these sales to stock up our freezers with whole pork shoulders for future pork bbq caters. This last time out we noticed, alongside the shoulder roasts, some whole pork leg roasts at the same price of $.99/lb. ‘Why not give home-cured ham making a shot?’ we thought, and what follows is the result of that cook.
- One fresh pork ham (leg), skinned and trimmed of most fat (but leave a layer for flavor), will probably weigh 15-20 lbs
Curing Brine (measurements depend on project weight)***
- Water to cover pork leg completely and snugly in a non-reactive brining vessel (such as a food grade pail or small cooler), plus extra for injecting
- Salt or Morton’s Tender Quick at 3% of project weight
- Sugar (light or dark brown recommended) at 2% of project weight
- .05 oz ‘pink salt’ per pound of project weight (use only in conjunction with straight coarse sea or kosher salt. Omit if using Tender Quick!)
- 3 Tbsp pickling spice
- 3 Tbsp Dizzy Pig seasoning (your choice; Cow Lick, Raging River, Swamp Venom, Jamaican Firewalk, Shaking the Tree and Pineapple Head all seem to be tasty ideas to me!)
- 4-5 cloves garlic
Glaze for Basting:
- 1/4 cup mustard
- 1/4 cup honey
- 1/8 cup orange juice
- 1 Tbsp of Dizzy Pig seasoning you used in the curing brine
*** Project weight is total of trimmed meat weight in pounds, plus amount of water necessary to cover, calculated at 8.3 lb/gallon.
For example, a 20 pound whole ham plus 2 gallon of water to cover would create a total project weight of 20 lb meat plus 16.6 lb of curing brine, or 36.6 lb total ‘project weight’.
If still unsure of how to calculate salt/sugar/cure amounts for your particular project, read the intro to the Formula for Success and follow the in-depth instructions there.