Curing Country Hams Andrew D. Clarke Department of Food Science University of Missouri - Columbia

Program Overview Introduction to Curing Presentation of Curing Guide Processing Steps Evaluation Illustration of Cured Ham Defects Curing Demonstration Review

Ham Curing Introduction Traditional method of preservation Dry cure application Dehydration Characteristic flavor and aroma Salty “Aged”

Historical Review European Hams Colonists George Washington Carver Italy and Spain Colonists Virginia George Washington Carver Diamond, Missouri Current Production Centers Missouri, Kentucky, Virginia

Objectives of Ham Projects Learn about food preservation Engage in an on-going tradition Participate in a group activity Monitor progress of the ham Prepare the ham for show Enjoy the outcome of the project

Ham Guide Sheet Country Curing Hams Contains all essential information MU Guide number 2526 Maurice Alexander and William Stringer Contains all essential information Cure mixes and application methods Aging, smoking and protective methods Showing and judging pointers Cooking procedures

Time to Cure Ambient Method: December and January with 30-40 days of cool weather (<40 F at night) Commercial Method: Anytime if suitable refrigeration is available

The Fresh Product Hams must be chilled to 40 F within 24-30 hours of slaughter Must be inspected if intended for sale Trim excess fat and bevel to desired shape

Ham Curing Materials Paper Stockinette Hook Ham Cure mix

Curing Ingredients Basic curing mix: Makes two hams 2 lbs salt (non-iodized) 1 lb brown sugar 1 oz saltpeter (optional) Makes two hams

Successful Curing Mix 2 cups (1.25 lbs) salt (non-iodized) 8 Tbs (2/3 lb) brown sugar 4 Tbs (1 oz) black pepper 2 Tbs (1/2 oz) red pepper ½ Tsp saltpeter

Applying the Cure Use 1 to 1.25 oz per pound of ham Pack hock, frost skin and coat lean surfaces Wrap in paper and hold with stockinette Cure for 2.5 days per pound of ham

Hams in Curing Stage

Preparation for Aging Unwrap ham and remove excess cure and mold Vinegar and a cloth Dry and apply light coating of vegetable oil Usually April 1

Aging Stage Requires 3-6 months Spring and summer conditions enhance flavor and dry the ham Can be wrapped Must be well- ventilated

Smoking Hams Optional Can be done prior to aging or just before show Must be a cold smoke (85-90 F) Hardwood is recommended

Protective Measures Insects Rodents Other Critters NO APPROVED INSECTCIDES 32 Mesh Screens Check monthly Rodents Other Critters Pets, Coons and Possums

Preparation for Showing Unwrap, remove mold Trim aitch bone and shank Rub with vegetable oil (paprika is optional)

Cleaned and Trimmed

Hams Entered for Show

Judging Hams Eye appeal, 5 Color, 5 Smoothness of skin, 5 Fitting, 5 Trim, 10 Firmness, 10 Meatiness, 25 Aroma, 35

Cooking Country Hams Remove mold if present Frying Baking ¼ inch thick slices Baking Simmer in water 20-25 min per lb Remove skin Bake uncovered at 275 F until 155 F Garnish or glaze before carving

A Prize-Winner

A Non-Winner

Poor Trim and Bug-Eaten

Cure Left On Too Long!

Untrimmed

Unwashed and Unfit

What is the Inside Like? Aroma is important Color and firmness are also important There may be hidden defects Spoilage Abscesses

A Good Ham

A Soft Ham

An Abscessed Ham

Storage Warnings Hams will drip! Protect hams from pests Avoid hanging over items that will be damaged Protect hams from pests Animals like ham, too! Watch the temperature 40 F is ideal

Curing Demonstration Preparing cure Trimming ham Applying cure Wrapping ham

Review of Ham Curing Read the Guide (#2526) Prepare and cure the ham(s) Allow at least 60 days for cure stage Plan to clean and age hams in April Clean and trim hams a week before show Cook and enjoy a traditional product

Thank You for Ham Curing!