Friday, 15 November 2013

How To make Ham

How To make Ham

brined smoked pork loin ham with steak rub coating
I love making my own ham. This is one of my best results yet, there is no butcher in your neighbourhood who can top this recipe. I highly recommend making your own ham. The only problem is, no matter how much you make. Its gone before you know it.

This recipe will absolutely make your sunday brunch SUPERLICIOUS. Check out the video on how to make this ham.

- 1 kg pork loin
- steak dry rub
- butchers twine

Brine ingredients:
- 1 onion chopped fine
- 4 bay leaves
- 2 cinnamon sticks
- 20 black peppercorns
- 6 cloves
- 6 tablespoons of browne sugar
- 6 tablespoons coarse salt
- 2 cups hot water
- 4 cups cold water
- 6 tablespoons bourbon

How To:
 - Dissolve the sugar and the salt into the hot water. If bnecessary place the water over a stove and stir.
- Put the rest of the brine ingredients into a ziplock bag, together with the pork loin. (the bag should be at least 4 liters)
- Put the ziplock bag in a bowl and place it in the fridge for 18 hours
- Rinse of the brine from the pork loin
- Shape the pork loin nice and round with butchers twine.
- Give the pork loin a generous coating of steak rub.
- Smoke the porkloin on a barbecue or cook it in the oven at 110 degres Celsius or 225 degrees Fahrenheit until the core reaches 145 degrees Fahrenheit or 63 degrees Celsius
- Let the pork loin cool down completely ( the flavours are strond, it will go great on a sandwich)
- Remove the butchers twine and slice it thin.

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