Salt cured ham slices are a delicious and flavorful addition to any meal. This traditional method of preserving meat dates back centuries and results in a product that is rich in flavor and texture. While the process may seem daunting, it is actually quite simple and can be done at home with just a few basic ingredients. In this article, we will walk you through the steps to prepare and cook your own salt cured ham slices.

Step 1: Prepare the ham

Begin by obtaining a high-quality ham, preferably from the hind leg of the pig. Remove any excess fat or skin from the ham and trim it into slices of your desired thickness. Keep in mind that the curing process will cause the ham to shrink, so cut your slices slightly thicker than you want your final product to be.

Step 2: Apply the salt cure

In a large mixing bowl, combine kosher salt, sugar, and your choice of herbs and spices. These can be as simple as black pepper and garlic powder, or you can get creative and experiment with different flavors. Rub the salt mixture onto all surfaces of the ham slices, making sure to evenly distribute the mixture. Place the slices in a large plastic bag or airtight container and refrigerate for at least 24 hours, or up to 48 hours for a more intense flavor.

Step 3: Rinse and soak the ham

After the curing process is complete, remove the ham slices from the refrigerator and rinse off the excess salt mixture under cold water. Fill a large bowl or sink with cold water and submerge the ham slices. Allow them to soak for 1-2 hours, changing the water every 30 minutes. This will help to remove any excess salt and mellow the flavor of the ham.

Step 4: Cooking the ham slices

To cook the salt cured ham slices, heat a skillet or griddle over medium-high heat. Add a small amount of oil or butter to prevent sticking. Cook the slices for 2-3 minutes on each side, or until they are heated through and golden brown. Serve immediately and enjoy the flavorful and tender salt cured ham slices.

Pro tip: Salt cured ham slices can be stored in the refrigerator for up to two weeks, making them a convenient and versatile ingredient for a variety of dishes. Try adding them to sandwiches, salads, omelettes, or enjoy them on their own as a savory and satisfying snack.

Preparing Salt Cured Ham Slices

Salt cured ham slices are a delicious and flavorful addition to any meal. Whether you want to fry them up for breakfast or add them to a sandwich, here is a step-by-step guide on how to prepare salt cured ham slices:

  1. Start by rinsing the ham slices under cold water to remove any excess salt. Pat them dry with paper towels.
  2. If desired, you can soak the ham slices in cold water for about an hour to further reduce the saltiness.
  3. Heat a skillet or frying pan over medium heat and add a small amount of oil or butter.
  4. Carefully place the ham slices in the hot pan, making sure not to overcrowd them.
  5. Cook the ham slices for about 2-3 minutes on each side, or until they are heated through and nicely browned.
  6. Remove the ham slices from the pan and let them rest for a few minutes before serving.
  7. You can enjoy the salt cured ham slices on their own or use them in various recipes. They go great with eggs, in sandwiches, or as a topping on pizzas and salads.
See also  What to cook with gnocchi

Remember to always cook the salt cured ham slices to a minimum internal temperature of 145°F (63°C) to ensure they are safe to eat. Enjoy!

Choosing the Right Cut

When it comes to cooking salt-cured ham slices, it’s important to choose the right cut of meat. The cut of the ham will determine the texture and flavor of the final dish.

One popular choice for salt-cured ham slices is the center cut. This cut comes from the center portion of the ham and offers a balance between lean meat and a good amount of fat. The center cut is ideal for those who prefer a well-marbled, flavorful slice of ham.

Another option is the shank portion, which comes from the lower part of the leg. The shank portion tends to be leaner and tougher than the center cut, but it can still be delicious when properly prepared. It’s often used in dishes where the ham is braised or cooked slowly over low heat to tenderize the meat.

If you’re looking for a leaner option, you might consider the sirloin portion. This cut is taken from the rear leg of the pig and offers a leaner, more muscular meat. While it may not have as much marbling or fat as other cuts, the sirloin portion can still be flavorful and tender when cooked properly.

Before selecting a cut of salt-cured ham, it’s important to consider personal preferences and the specific recipe you’ll be using. Some cuts are better suited for certain cooking methods, so it’s worth doing a bit of research to find the perfect cut for your dish.

Gathering the Ingredients

Before you start preparing the salt cured ham slices, make sure to gather all the necessary ingredients. Here’s what you’ll need:

Ingredients
1 pound of ham slices
1 cup of kosher salt
1/2 cup of white sugar
1 tablespoon of black peppercorns
2 bay leaves

Make sure to use fresh, high-quality ham slices for the best results. Preferably, choose slices that are not too thin or too thick to ensure even curing.

You can find kosher salt and white sugar in most grocery stores or specialty food stores. If you can’t find kosher salt, you can substitute it with sea salt or any other coarse salt.

Black peppercorns and bay leaves can also be found in most grocery stores. If you prefer a different flavor, you can experiment with different spices and herbs according to your taste.

Brining the Ham Slices

Brining the ham slices is an essential step in preparing salt cured ham. The brine solution helps to tenderize the meat, enhance its flavor, and preserve it.

To brine the ham slices, you will need:

  • Ham slices
  • Water
  • Kosher salt
  • Sugar
  • Optional: spices or herbs of your choice

Here is a step-by-step guide to brine the ham slices:

  1. In a large container or bowl, combine water, kosher salt, and sugar. The ratio is typically 1 cup of kosher salt and 1/2 cup of sugar per gallon of water. Adjust the quantity of the brine solution based on the amount of ham slices you have.
  2. Stir the brine solution until the salt and sugar are completely dissolved.
  3. Optional: add spices or herbs to the brine solution to enhance the flavor of the ham slices. Some popular choices include black peppercorns, bay leaves, cloves, or garlic.
  4. Place the ham slices in the brine solution, making sure they are fully submerged.
  5. Cover the container and refrigerate it for at least 24 hours. The longer you brine the ham slices, the stronger the flavor will be.
See also  What temp to cook beef wellington

After brining, remove the ham slices from the brine solution and rinse them under cold water to remove any excess salt. Pat them dry with a paper towel before cooking.

Brining the ham slices adds moisture and flavor to the meat, resulting in a delicious and succulent dish. Make sure to plan ahead and allow enough time for the brining process before cooking your salt cured ham slices.

Drying and Curing

Once you have prepared your salt cured ham slices by trimming and seasoning, the next step is to dry and cure them. Drying the ham helps to concentrate flavors and preserve the meat.

1. Air Drying

The first method of drying the ham is through air drying. This traditional method involves hanging the slices in a cool and dry place with good air circulation. You can use a well-ventilated room or even an outdoor area, as long as it is protected from direct sunlight and excessive humidity.

Hang the slices individually or in small groups, making sure there is enough space between them for air to circulate. This will allow the moisture to evaporate gradually, leaving behind a dry and cured product.

2. Curing Chamber

If you prefer a more controlled environment, you can use a curing chamber to dry and cure your salt cured ham slices. A curing chamber provides consistent temperature and humidity levels, which can help accelerate the drying process.

Set the curing chamber to a temperature of around 15-20 degrees Celsius (59-68 degrees Fahrenheit) and a relative humidity of 70-80%. Place the ham slices on racks, making sure they are not touching each other. Leave them in the curing chamber for several weeks, checking regularly for any signs of mold or spoilage.

During the drying and curing process, the salt will continue to work its magic, drawing out moisture from the meat and adding flavor. The longer you dry and cure the ham slices, the more intense the flavors will become. Aim for a drying time of at least 3-4 weeks, but you can continue drying for longer if desired.

Once the ham slices are sufficiently dried and cured, they can be stored in a cool and dry place or vacuum-sealed for longer shelf life. Remember to always slice the ham thinly before serving for best results.

Slicing and Serving

Once your salt-cured ham is ready, it’s time to slice and serve it. Follow the steps below to achieve the perfect slices:

  1. Start by placing the ham on a clean cutting board.
  2. Using a sharp knife, carefully cut thin slices of the ham. Make sure to cut against the grain for maximum tenderness.
  3. If you prefer thicker slices, adjust the thickness of your cuts according to your taste.
  4. Arrange the sliced ham on a serving platter or individual plates.
See also  How long to cook ham hock in slow cooker

Now that you have sliced the ham, it’s time to serve it and enjoy the delicious flavors. Here are some serving suggestions:

  • Serve the salt-cured ham slices with freshly baked crusty bread and mustard for a classic combination.
  • Create a charcuterie board by pairing the ham with a variety of cheeses, pickles, and olives.
  • Wrap the slices around melon or figs for a sweet and savory appetizer.

No matter how you choose to serve your salt-cured ham slices, they are sure to be a hit at any gathering or meal. Enjoy!

FAQ

What is salt cured ham?

Salt cured ham is a type of ham that has been preserved with salt. It is typically made by covering a ham with a mixture of salt and allowing it to cure for a certain period of time. This process helps to preserve the meat and enhance its flavor.

How do I cook salt cured ham slices?

To cook salt cured ham slices, start by rinsing off any excess salt from the slices. Then, heat a frying pan over medium-high heat and cook the slices for 2-3 minutes on each side until they are heated through. You can also grill or bake the slices, depending on your preference.

Can I eat salt cured ham slices without cooking them?

No, it is not recommended to eat salt cured ham slices without cooking them. The curing process helps to preserve the meat, but it does not cook it. Cooking the slices will ensure they are safe to eat and will also help to enhance their flavor and texture.

How long does it take to cure salt cured ham slices?

The curing process for salt cured ham slices can vary depending on the size of the slices and the desired level of saltiness. Generally, it can take anywhere from a few days to a few weeks for the ham to fully cure. It is best to follow a specific recipe or consult a butcher for guidance on curing time.

Can I freeze salt cured ham slices?

Yes, you can freeze salt cured ham slices. To freeze them, wrap the slices tightly in plastic wrap or place them in a freezer-safe container. They can be stored in the freezer for up to 3 months. When you are ready to use them, thaw the slices in the refrigerator before cooking.

What is salt cured ham?

Salt cured ham is a type of ham that has been preserved by dry-curing it with salt. Instead of being cooked or smoked, the ham is preserved by removing moisture through salt. This process gives the ham a delicious salty flavor and a dense, firm texture.

How long does it take to cure ham with salt?

The length of time it takes to cure ham with salt can vary depending on the size and thickness of the ham. Generally, it takes about one day of curing time per 500 grams of ham. So, if you have a 1-kilogram ham, it would take approximately two days to cure it with salt. It’s important to note that curing time can also be influenced by factors such as the humidity and temperature in which the ham is being cured.