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Do I have enough time to cure a ham for Christmas?

post #1 of 3
Thread Starter 

I picked up a 12lb bone-in picnic roast because it was on sale for 89¢/lb. I thought it'd be nice to make my own ham for Christmas instead of getting a store bought. But when I got home and looked at Pop's ham thread it has to be cured for 30 days..am I out of luck or is there a ham expert out there that can help me out. If not I'm not complaining, ham mid January wouldn't be the end of the world:biggrin:. Thanks!

post #2 of 3

Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.)   If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.”

 

You might be able to make a boneless butt ham if you cut it thin. You can make a ham but it will not be fully cured probably. I have heard of folks cheat on the cure to speed it up, but it wouldn't be worth it to me if I made folks sick.

 

Just mt viewpoint.

 

A better idea might be to buy a nice full smoked ham and then use Bearcarvers double smoked recipe. It was a huge hit around here when I did it.

post #3 of 3
Thread Starter 

Nice! Looks like I have just enough time. Thanks Foam :cool:.

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