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  1. T

    10kg Ham Cure

    Ok thanks
  2. T

    10kg Ham Cure

    Sorry one final question, should the ham be soaked in water at all prior to either poaching it or baking it?
  3. T

    10kg Ham Cure

    Ok thanks all. Will turn it regularly
  4. T

    10kg Ham Cure

    So I'm not sure how successful that was. I injected at the bone points in the diagram and then along the main bone from the knuckle to the fat end and that pretty much consumed all the solution. I collected up what pooled several times over the next 45 minutes or so and injected it into the fat...
  5. T

    10kg Ham Cure

    Thanks
  6. T

    10kg Ham Cure

    Ok. I have to say I feel a bit nervous about having a 10kg piece of meat sat in the fridge for the next 14 days and it not be submerged in brine as I would naturally assume it would start to go off...especially if I don't do a perfect job with the injection. I take it freezing it once injected...
  7. T

    10kg Ham Cure

    Sorry I should have said that I will be removing the skin. Once cured, I'll also be poaching it until it's just cooked and then finishing it in the oven with a glaze. Yes the Instacure is 6.25% Nitrite and sorry, but no access to phosphate here in France. OK, so should I go with the ratio you...
  8. T

    10kg Ham Cure

    Hi, No, I've done it once before but had more time then. I have Instacure #1 and a syringe which I used last time, just not sure what make up of cure I used. Just picked up the ham (yes it's a rear leg ham or jambon entier as it is know here in France) and it weighs 10.775kg with the skin on
  9. T

    10kg Ham Cure

    Hi All, Have I left it too late to cure a 10kg ham for Christmas? Spent hours browsing this amazing site and now I have brines and formulas spinning in my head. As I understand it, following Pop's Brine would take too long, but would SmokinEdge's method be ok for a such a large ham? "For larger...
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