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Honey Cured Ham

post #1 of 9
Thread Starter 
This is actually a whole pork loin cured using a recipe for Honey-Cured Ham from "Mastering the Craft of Smoking Food" by Warren R. Anderson.
The basic recipe is for 2-1/4 lb of meat, increase as necessary:
1 tbs salt
1 tsp onion powder
1/2 tsp Prague Powder #1
1/2 tsp white pepper
1/8 tsp ground cloves
3 tbs honey
Instructions call for piercing the meat well with a fork. Spread the curing mix on the meat. Refrigerate and cure for 1 week for each inch of meat thickness. Overhaul (turn) daily. Cold smoke. The ham must be cooked prior to eating.

I cured the pork loin for three weeks.
It was then put into netting so that I could hang it in the smoker.
It was smoked for about 10 hours over charcoal and cherry wood at 100-120 degrees in the Smoke Vault and no gas fire.
During the first six hours of smoing, it was misted with a 50-50 mix of honey and whiskey.

We were very pleased with the result, rather like Canadian bacon. I just started another one. Increased the amount of garlic this time.
post #2 of 9
canadian bacon I love the stuff-cured 3 weeks huh-seems a bit long? looks great though-I getting some belly in cure today for next weeks smoke.
post #3 of 9
Not really, Des... that loin is prolly 4 inches since curing both sides, 2 week minimum. And you won't hurt it going longer. All the better, actually...aging at that point. After smoking it could be hung for a longer period for drying if desired.
post #4 of 9
Nice job good q-view
post #5 of 9
Looks great. I love canadian bacon PDT_Armataz_01_37.gif
post #6 of 9
Not sure I can get Prague powder around here. What would be a good substitute?
post #7 of 9
Thread Starter 
Prague powder is a basic curing salt that contains sodium nitrite. Substitute any curing salt, but be sure to use the recommended quantity for the amount of meat you are processing.
post #8 of 9
Morton's Tenderquick or Sugar Cure are easy to use curing agents.
post #9 of 9
Looks fantastic. Send some this way so I don't have to try to make it.
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