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

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

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

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

5. 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

6. 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

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

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

9. Ham Curing Materials
Paper
Stockinette
Hook
Ham
Cure mix

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

11. 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

12. 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

13. Hams in Curing Stage

14. 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

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

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

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

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

19. Cleaned and Trimmed

20. Hams Entered for Show

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

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

23. A Prize-Winner

24. A Non-Winner

25. Poor Trim and Bug-Eaten

26. Cure Left On Too Long!

27. Untrimmed

28. Unwashed and Unfit

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

30. A Good Ham

31. A Soft Ham

32. An Abscessed Ham

33. 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

34. Curing Demonstration Preparing cure Trimming ham Applying cure
Wrapping ham

35. 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

36. Thank You for Ham Curing!