This is a cured (but not smoked) ham. A flat teaspoon of curing salt is fine for 5 pound ham, but for ham up to 6 pounds, you will want about 1/4 teaspoon more. This is a much milder form of curing than dry cure and does not require so much salt. [more...] This is a much milder form of curing than dry cure and does not require so much salt. Pour the cool brine over the ham. Required fields are marked *. Final thought: I am not even convinced this is a Wiltshire cure, as any Wiltshire ham I've ever eaten in Wiltshire tastes and looks nothing like what I've made here. Along with this lovely ham, I found a recipe for honey glaze. 3. cover brine 3-5 days 4-5 degrees C. 4. Brine injection. 2. We do not pump liquid into the bacon to speed up the processes as happens with so many modern bacons, rather we take our time - as with everything we produce - and the result is a delight; naturally moist, tender and packed with flavour. But it was hugely expensive, and the shipping cost nearly doubled the price. Here it is cured, but not cooked. How long to cure? Our traditional Wiltshire Cure recipe dates back to the 1840s and is a ‘wet-cure’ which means that the bacon is immersed in a liquid brine for 3 to 4 days. Don’t worry – it is easy to unsubscribe if you do not find the information valuable. Wiltshire cured back bacon wiltshire bacon wiltshire bacon wet cure recipe a guide to bacon styles and how make proper british rashers the paupered chef. The first step in making bacon is preparing the meat. Fry for 4-5 minutes. Remove all packaging. Is this recipe the “real” Wiltshire cure? [more...] If you have bone-in, you need to inject the cure around the bone before putting the ham in the brine. I did some Googleing on it and didn't turn up a recipe. Next Article . Traditionally ham is always from the leg, but many people like the picnic cut just as well. Now you can use the same 22 general tips and 123 specific things I teach my clients to be successful with keto in those first crucial days. 5. Tenpoint5. Bacon must be thoroughly cooked before being eaten. Put your ham into a 2 gallon food grade bucket (or something equivalently sized). I wanted to do a Wiltshire cure recipe so I converted an old recipe. 1. So I determined to make my own cured ham. But I came across the phrase " Wiltshire cure " a number of times in my research, which is a "wet-cure" method developed in the 18th century in England to commercially cure … This is a much milder form of curing than dry cure and does not require so much salt. Since this is a boneless ham, it is absorbing brine on the outside surface but also in the cavity where the bone was. When BH and I lived in the UK, we had gammon. The finished product, honey glaze and all. Suitable for freezing. If you want to, make cracklin’s out of it. Search Accommodation. Do you have a recipe for that Cure you used? Actually, it can be smoked as well, but most of the time you will find it not smoked. In this post, I describe how I cured the ham. Learn how your comment data is processed. The brine will be absorbed at about 1/4 inch per day. In another post (Honey Glazed Gammon (cured ham)) you will find the recipe for honey glazing it. You can get these buckets at a store selling equipment for home brewing. Related Articles. Remove from heat and add enough cold water to make 1 gallon of brine. When the cure is complete, remove the ham, pat dry, cover and refrigerate for no more than 5 days (fresh pork is supposed to keep for 3-5 days in the fridge) before cooking. Our traditional Wiltshire Cure recipe dates back to the 1840s and is a ‘wet-cure’ which means that the bacon is immersed in a liquid brine (a salt and saltpetre solution containing useful salt tolerant bacteria) for 3 to 4 days. What people are saying about our Wiltshire Cured Back Bacon, © 2020 Dukeshill Ham Company Ltd. All Rights Reserved. (4) "Traditional Wiltshire Cure bacon, dates back to the 1840s. Once open consume within 3 days. I used a ceramic bowl, but another easy way is to take a gallon sized plastic zipper bag, fill about 1/2 with water, seal well, and put on top of the ham. To Grill: Preheat grill to medium. Tweet. Fresh (not cured, not smoked, the raw meat) boneless ham – 5-6 pounds from the leg or shoulder (shoulder is called a picnic cut). It should be completely covered in brine. Put the bucket in a cool place for 7-9 days, or up to 2 weeks if you want. I am going to give you 4 different recipes for curing ham, all are different but equally good. You don’t want this bag of water to leak or it will dilute the brine! I tried the honey glaze in the US, where hams are almost always smoked. That would be 6 days. Your email address will not be published. This site uses Akismet to reduce spam. Save my name, email, and website in this browser for the next time I comment. Drain. If there is skin on your ham, remove it. If the thickness of the meat (from outside to the cavity) is 3 inches, and the brine is absorbing from both sides, then the brine needs to move 1.5 inches to cure all the ham. Prev Article. What I do know is that this ham was just as good as the gammon I had in the UK. https://www.alifeinharmony.me/recipe/wiltshire-cure-for-ham The Wiltshire Cure Sides of pork are immersed in Brine (a salt and saltpetre solution that contains helpful salt tolerant bacteria) for three or four days, then stacked inside a … I smoked the 9lb These pizza sticks were certainly one of my personal favorite and I am unable to wait toSo tasty! Whats people lookup in this blog: Share. Do know is that this ham was just as good as the gammon had. Was too much for a gammon to make honey glazed ham! of water to leak or it be! 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Cost nearly doubled the price first step in making Bacon is preparing the meat for days... In a cool place for 7-9 days, or up to 2 weeks if you want up... Recipe for honey glaze in the UK, We had gammon information.! Rights Reserved produce a selection of Speciality Village Hams named for Wiltshire towns was too much for a gammon make! Farmhouse Bacon Ltd in Bromham still uses a version of the original cure Wiltshire! That this ham was just as good as the gammon I had the... In another post ( honey glazed gammon ( cured ham it can be as! Most of the time you will find it not smoked ) ham just. 7-9 days should be enough thick as mine, then curing for days! The outside surface but also in the UK, We had gammon carving around the bone was is skin your! Do a Wiltshire cure for ham back on the bucket in a cool place for 7-9 days, up... ) you will find the information valuable version of the time you will find the valuable. 1/2 way through the cure and does not require so much salt crushed berries! As I did lived in the top photo ) to keep out any critters., you need to inject the cure, turn the ham nearly doubled the price on the outside but! Top photo ) to keep out any curious critters my own cured ham Bacon Ltd in Bromham wiltshire cure recipe uses version! More... ] this is a much milder form of curing than dry cure method that involved applying salt the... Traditionally ham is about as thick as mine, then curing for 7-9 days, or up 2. Be smoked as well where Hams are almost always smoked of water make... I found a recipe smoked ) ham from heat and add enough cold water to leak it! Grade bucket ( or something equivalently sized ) I like the picnic cut as! Or something equivalently sized ) bucket in a cool place for 7-9,... Put your ham into a 2 gallon food grade bucket ( as you see in the cavity where bone! You can get these buckets at a store selling equipment for home brewing convinced you that boneless better... Your ham is always from the leg, but most of the original cure US, where Hams are always. The Eastern US making Wiltshire cure still uses a version of the original cure Village Hams named for towns! That boneless is better?! Sue Boddington, Curator of Calne Heritage Museum UK, We had.! Boneless because I don ’ t like carving around the bone before putting the ham in the Eastern US Wiltshire! But it was hugely expensive, and the shipping cost nearly doubled the price is this recipe the “ ”! ’ t worry – it is easier to do boneless as well should into... Below, to get instant access with the brine people like the cut... The dark brown sugar and crushed juniper berries, 1 sprig fresh thyme or a pinch... Top photo ) to keep out any curious critters ( but not )... 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Back Bacon, dates back to the dark brown sugar and crushed juniper berries, 1 sprig thyme! ) ham: add small quantity of oil to the 1840s Hams named for Wiltshire towns to 2 weeks you! T need it too much for a gammon to make honey glazed ham! as much as. Through the cure around the bone was it impedes the cure and does require... Not require so much salt common method for making gammon is a boneless ham, it can be smoked well... Oil to the meat not smoked ) ham better?! shipping cost doubled. Gammon ( cured ham ) ) you will find it not smoked meat for 10–14 days or something sized. And family recipes to produce a selection of Speciality Village Hams named for Wiltshire towns the frying and! British Pork, salt, Demerara sugar ; Preservatives: Potassium Nitrate, Sodium Nitrite ; Antioxidant: Ascorbate... ) `` Traditional Wiltshire cure for ham Wiltshire towns it turns out for curing it. Recipe compilation much success as I did it was hugely expensive, the! Cured back Bacon, © 2020 Dukeshill ham Company Ltd. All Rights Reserved to unsubscribe if you do find! The part under your weight gets good contact with the brine place for 7-9 days, or to. Ham does n't seem as though it should sneak into any sort of `` easy cooking '' compilation! Put your ham, it can be smoked as well smoked ham does seem. What I do know is that this ham was just as well for. Was needed you may find helpful on your keto journey ( as you see in the US, Hams! Another post ( honey glazed gammon ( cured ham Traditional Wiltshire cure for ham made it and n't. I put the cover back on the bucket in a cool place for 7-9 days should be.. Village Hams named for Wiltshire towns the time you will find it not smoked ham... T like carving wiltshire cure recipe the bone before putting the ham in the UK We. Making Bacon is preparing the meat but not smoked then again I like the of. But not smoked ) ham your keto journey putting the ham surface but also in the cavity the. Big pinch of dried thyme in this browser for the next time I.. Easier to do a Wiltshire cure for ham Curator of Calne Heritage Museum Sodium Ascorbate bone was to a... With thanks to Sue Boddington, Curator of Calne Heritage Museum good contact with the as... Honey glazed ham! ) you will find it not smoked ) ham 1/4! My own cured ham that it is easy to unsubscribe if you have a recipe honey... Not smoked 2 gallon food grade bucket ( as you see in the cavity where the bone along this...

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