Re: Ham for the Holidays
Yes , you have to add Prague Powder, Mortonâ€™s Tenderquick or some other type of cure (in accurate measures!) to your brine or curing rub other than just kosher/pickling salt. It actually is what makes your ham pink, and gives it that flavor of cured ham. It usually takes about a week in a brine, sometimes weeks in a dry rub.