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My first dry cured ham, wasn't sure if it was spoiling (Update, it came out PERFECT!! with QView!) - Page 3

post #41 of 46
Quote:
Originally Posted by trizzuth View Post
 

Thanks Tom!  Can't wait to see what happens when you cut into yours, I am sure it will be divine.  Have you thought about how you want to prepare it yet?  or when you are going to cut into it?

 

Will be sharing the tester (picnic) ham with a few friends this Saturday.  Will shave a piece as you did for a test, then do the soak, simmer and bake method.  This should give me a good idea as how to fix the holiday whole ham.

 

Tom

post #42 of 46

You got it....... Exactly......   Dave

post #43 of 46
Thread Starter 
Quote:
Originally Posted by Mr T 59874 View Post
 

 

Will be sharing the tester (picnic) ham with a few friends this Saturday.  Will shave a piece as you did for a test, then do the soak, simmer and bake method.  This should give me a good idea as how to fix the holiday whole ham.

 

Tom

I wonder if baking the ham will bring out the salt like it did when I fried a few shavings?  It is odd how it does not taste overly salty eaten raw, but is so much more intense when cooked.  Be careful with the shaving test Tom, it might be so good, you end up shaving the entire thing!

post #44 of 46
Wow that looks fantastic! Great job! Certainly on my to do list!
post #45 of 46
Quote:
Originally Posted by trizzuth View Post
 

I wonder if baking the ham will bring out the salt like it did when I fried a few shavings?  It is odd how it does not taste overly salty eaten raw, but is so much more intense when cooked.  Be careful with the shaving test Tom, it might be so good, you end up shaving the entire thing!

The ham will be desalinized in water for 24 or more hours or more, then cooked in simmering water.  It will then go in the oven only after it has reached room temperature and only long enough to set the glaze.

 

 Frying your ham without soaking would evaporate some of the moisture making the salt more concentrated and pronounced.

 

Hopefully I will have to restrain myself.

 

Sure am happy for you, I know there were some mighty stressful times for you.

 

Tom

post #46 of 46
Thread Starter 

Stressful for sure, but what an end product, just amazing.  I brought some into work today for my buddies to try.  I will report back on their opinions of the deliciousness.

 

Tom, makes sense about the frying part.  I think what was most amazing was how incredibly hard and dry the skin was on the exterior and that it obviously was the reason for trapping the proper amount of moisture inside as it was just perfect for me.  I would have cried if it was spoiled, of course, I might have smelled it as it was in my kitchen pretty much right in my face every day.

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