Corned pork ham is a delicious twist on traditional cured meats that brings bold flavors to your table. This recipe combines the rich, salty taste of corned pork with the tender, juicy texture of ham, creating a mouthwatering dish perfect for any occasion. Whether you’re preparing a special holiday meal or simply craving something savory and satisfying, this corned pork ham will impress every time.
We love how easy it is to make at home, allowing us to control the seasoning and achieve that perfect balance of flavors. Plus, it’s a fantastic way to explore classic curing techniques without needing fancy equipment. Let’s dive into this simple yet flavorful recipe that will quickly become a favorite in our kitchen.
Ingredients
To craft our Corned Pork Ham with authentic flavor and tender texture, we will need specific ingredients for each stage of the process. Below are the detailed ingredients categorized by their purpose to ensure precision and ease during preparation.
For the Corned Pork Ham
- 5 to 7 pounds pork ham (bone-in or boneless, skin removed for better brine penetration)
- Optional: Fresh rosemary or thyme sprigs for subtle herbal notes during cooking
For the Brine
- 8 cups water (cold)
- 1 cup kosher salt (essential for curing and preserving the meat)
- 1/2 cup sugar (brown or white, balances saltiness)
- 2 tablespoons pink curing salt (Prague powder #1, important for curing safety and color)
- 2 tablespoons pickling spices (blend of mustard seeds, coriander, allspice, bay leaves, cloves, and peppercorns)
- 4 garlic cloves (crushed for aromatic depth)
For the Cooking Liquid
- 6 cups water
- 1 cup white vinegar (enhances flavor and helps tenderize)
- 2 tablespoons pickling spices (same blend as in brine for flavor continuity)
- 2 bay leaves
- 1 large onion (quartered)
- 3 garlic cloves (smashed)
| Ingredient Category | Quantity | Notes |
|---|---|---|
| Pork Ham | 5 to 7 lbs | Bone-in or boneless, skin removed |
| Water (Brine) | 8 cups | Cold |
| Kosher Salt | 1 cup | For curing |
| Sugar | 1/2 cup | Brown or white |
| Pink Curing Salt | 2 tbsp | Prague powder #1 (curing safety and color) |
| Pickling Spices | 2 tbsp + 2 tbsp | For brine and cooking liquid |
| Garlic Cloves | 4 (brine), 3 (cooking) | Crushed/smashed |
| White Vinegar | 1 cup | Cooking liquid |
| Bay Leaves | 2 | Cooking liquid |
| Onion | 1 large | Quartered, cooking liquid |
| Fresh Herbs (optional) | Sprigs of rosemary or thyme | Adds herbal aroma (optional) |
We recommend gathering these ingredients before starting. Precise measurement guarantees a perfectly balanced Corned Pork Ham that is juicy, flavorful, and irresistibly tender.
Equipment Needed
To prepare an exceptional Corned Pork Ham, having the right equipment is essential for a smooth and successful process. Here are the key tools we need to complete every step from curing to cooking:
- Large Non-Reactive Container
Use a glass, ceramic, or food-grade plastic container for brining. It must be big enough to hold the 5 to 7-pound pork ham submerged fully in the brine.
- Kitchen Scale
Accurate measurement of salt, sugar, and curing salt is critical. A digital kitchen scale ensures precision for the brine mix.
- Measuring Spoons and Cups
For reliable measurement of spices, liquids, and herbs.
- Heavy-Duty Ziplock Bag or Vacuum Sealer (optional)
To tightly seal the ham during curing, minimizing air exposure and enhancing flavor absorption.
- Large Stockpot or Dutch Oven
Required for simmering the ham in the cooking liquid. Choosing a pot large enough to comfortably accommodate the ham prevents overcrowding.
- Thermometer
A food thermometer helps us check the internal temperature during cooking to guarantee doneness.
- Tongs and Slotted Spoon
To safely handle the ham and spices during and after cooking.
- Sharp Knife and Cutting Board
For trimming excess fat before curing and slicing the final cooked ham.
| Equipment | Purpose | Notes |
|---|---|---|
| Large Non-Reactive Container | Brining the pork ham | Glass, ceramic, or plastic safe |
| Kitchen Scale | Accurate measurement of ingredients | Digital preferred |
| Measuring Spoons and Cups | Measuring spices and liquids | Standard kitchen sizes |
| Ziplock Bag/Vacuum Sealer | Sealing ham for curing | Optional but recommended |
| Large Stockpot/Dutch Oven | Cooking the corned pork ham | Must fit 5 to 7-pound ham easily |
| Thermometer | Monitoring cooking temperature | Ensures safe and perfect doneness |
| Tongs/Slotted Spoon | Handling ham during cooking | Heat-resistant recommended |
| Sharp Knife & Cutting Board | Trimming and slicing | Keeps cuts clean and safe |
Pro Tip: Using a vacuum sealer for curing accelerates the brining process and helps infuse flavors more evenly into our corned pork ham.
Ensuring this equipment is ready and in good condition allows us to focus on crafting our flavorful cure and perfectly cooked corned pork ham without interruptions.
Instructions
Follow these precise steps to create a perfectly flavorful and tender Corned Pork Ham. We will guide you through preparing the brine, brining the pork ham, cooking it properly, and then resting and slicing for the best results.
Preparing the Brine
- In a large non-reactive container, combine the following ingredients exactly as listed:
| Ingredient | Amount |
|---|---|
| Water | 2 gallons |
| Kosher Salt | 1 cup |
| Sugar | 1/2 cup |
| Pink Curing Salt | 2 tablespoons |
| Pickling Spices | 3 tablespoons |
| Crushed Garlic | 4 cloves |
- Stir vigorously until the kosher salt, sugar, and pink curing salt are fully dissolved.
- Add white vinegar (1 cup), bay leaves (3), and sliced onion (1 medium) to the brine.
- Optionally, toss in fresh herbs such as rosemary or thyme for enhanced aroma during cooking.
- Chill the brine in the refrigerator until it reaches 40°F or below before proceeding.
“Dissolving salts fully and chilling the brine is crucial for an even and safe curing process.”
Brining the Pork Ham
- Trim excess fat from the pork ham using a sharp knife, leaving about a 1/4-inch layer for moisture retention.
- Submerge the pork ham completely in the prepared and chilled brine.
- Use a plate or a weight to keep the ham fully submerged to avoid uneven curing.
- Cover the container tightly with plastic wrap or a lid.
- Refrigerate for 5 to 7 days, turning the ham every 24 hours for even flavor distribution.
- Use a kitchen scale or timer to monitor the brining period strictly.
| Step | Action | Duration |
|---|---|---|
| Submerge ham | Fully in brine | Immediate |
| Refrigerate | Covered and weighted | 5 to 7 days |
| Turn ham | Every 24 hours | Each day |
“Consistent refrigeration and turning assure a juicy and well-seasoned pork ham.”
Cooking the Corned Pork Ham
- Remove the ham from the brine, rinse under cold running water thoroughly to remove excess salt.
- Place the ham in a large stockpot or Dutch oven.
- Add fresh water (enough to cover the ham), 1 cup white vinegar, 3 bay leaves, and 1 sliced onion.
- Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer.
- Cover and cook for 3 to 4 hours, or until the internal temperature reaches at least 155°F on a meat thermometer.
- Occasionally skim off any foam or impurities from the surface.
- For added flavor, add fresh herbs during cooking.
“Slow simmering ensures tenderness while preserving the corned flavors.”
Resting and Slicing
- Carefully remove the ham from the cooking liquid using tongs and a slotted spoon.
- Let the ham rest on a cutting board loosely covered with foil for 15 to 20 minutes. This allows juices to redistribute.
- Slice against the grain using a sharp carving knife in thin, even slices.
- Serve warm or chilled for sandwiches or main dishes.
Serving Suggestions
Once our Corned Pork Ham is perfectly rested and sliced, it’s time to explore delicious ways to serve this savory masterpiece. Here are some versatile serving options that elevate the flavors and create memorable meals:
Classic Platter
- Arrange sliced corned pork ham on a large serving tray.
- Accompany with boiled or roasted potatoes seasoned with fresh herbs like parsley or thyme.
- Add a side of tangy braised cabbage or sautéed green beans for a vibrant contrast.
- Offer classic condiments like mustard or a drizzle of honey mustard sauce to enhance the salty richness.
Hearty Sandwiches
- Layer thick slices of corned pork ham between fresh rye or sourdough bread.
- Add sharp Swiss cheese, tangy pickles, and a smear of Russian or Thousand Island dressing.
- Toast or grill the sandwich until the cheese melts and the bread is golden and crisp.
- Serve with crispy potato chips or a simple coleslaw for a balanced meal.
Comfort Bowl
- Dice leftover corned pork ham and toss it into a warm bowl of creamy mashed potatoes.
- Top with sautéed onions and mushrooms sautéed in butter for added depth.
- Garnish with chopped fresh chives or green onions, and a spoonful of savory gravy if desired.
Flavorful Salads
- Slice the ham thinly and combine with mixed greens, cherry tomatoes, cucumber slices, and hard-boiled eggs.
- Dress the salad with a tangy vinaigrette or a creamy mustard dressing to complement the ham’s salty profile.
- Add nuts like toasted walnuts or pecans for texture and a hint of sweetness.
Serving Temperature & Presentation Tips
| Serving Style | Ideal Temperature | Presentation Tip |
|---|---|---|
| Classic Platter | Warm or room temp | Use rustic wooden boards for a homestyle look |
| Hearty Sandwiches | Warm | Serve with paper-wrapped sandwiches for casual appeal |
| Comfort Bowl | Hot | Use deep bowls and garnish generously |
| Flavorful Salads | Chilled | Arrange ingredients with contrasting colors for visual appeal |
“Serving our corned pork ham with complementary sides and condiments truly unlocks its rich, savory potential.”
We recommend slicing the corned pork ham just before serving to maintain tenderness and juiciness, ensuring each bite is flavorful and satisfying.
Storage Tips
Proper storage of our Corned Pork Ham is essential to maintain its flavor, texture, and safety. Following these guidelines ensures we enjoy every bite fresh or later without compromising quality.
Refrigeration
- Allow the ham to cool completely at room temperature for no more than 2 hours after cooking.
- Wrap the ham tightly in plastic wrap or place it in an airtight container to prevent exposure to air and moisture loss.
- Store in the refrigerator at or below 40°F (4°C).
- Consume within 4 to 5 days for optimal taste and safety.
Freezing
- For longer storage, slice the ham into portions suitable for our meals.
- Wrap each portion tightly in plastic wrap followed by aluminum foil or vacuum seal for best protection against freezer burn.
- Label packages with the date of freezing.
- Maintain the freezer temperature at 0°F (-18°C) or lower.
- Consume within 2 to 3 months for best quality, although it remains safe beyond this time.
Thawing
- Thaw frozen Corned Pork Ham slowly in the refrigerator for 24 hours per 5 pounds.
- To speed up thawing, place the sealed ham in a cold water bath, changing water every 30 minutes. Cook immediately after thawing this way.
- Avoid thawing at room temperature to reduce the risk of bacterial growth.
Storage Summary Table
| Storage Method | Temperature | Duration | Preparation |
|---|---|---|---|
| Refrigeration | ≤ 40°F (4°C) | 4 to 5 days | Cool, wrap tightly in plastic or airtight container |
| Freezing | 0°F (-18°C) or below | 2 to 3 months | Slice, wrap in plastic and foil or vacuum seal |
| Thawing (Refrigerator) | ≤ 40°F (4°C) | 24 hours per 5 lbs | Place sealed ham in fridge |
| Thawing (Cold Water) | Cold water bath | A few hours | Submerge sealed ham, change water every 30 minutes |
Pro Tip: Always store the Corned Pork Ham away from raw meats and strong-smelling foods to prevent cross-contamination and flavor transfer.
By following these Storage Tips we preserve the rich salty taste and tender texture that make our corned pork ham a family favorite every time.
Conclusion
Making corned pork ham at home is a rewarding experience that brings rich flavors and tender texture to your table. With the right ingredients, equipment, and techniques, we can create a dish that’s both versatile and satisfying. Whether served in classic platters or creative meals, it’s a delicious centerpiece worth mastering.
By following careful brining and cooking steps, we ensure every bite is flavorful and juicy. Plus, proper storage keeps our efforts fresh for days to come. This recipe opens the door to experimenting with seasonings and serving styles, making corned pork ham a staple in our kitchen rotation.
Frequently Asked Questions
What is corned pork ham?
Corned pork ham is a cured and brined pork ham known for its rich, salty flavor and tender texture. It’s a flavorful alternative to traditional cured meats and can be made easily at home with simple ingredients and classic curing techniques.
What ingredients are needed to make corned pork ham?
Key ingredients include a 5 to 7-pound pork ham, kosher salt, sugar, pink curing salt, pickling spices, garlic, water, white vinegar, bay leaves, and onion. Optional fresh herbs like rosemary or thyme can be added for extra aroma during cooking.
What equipment do I need to prepare corned pork ham?
You’ll need a large non-reactive container for brining, a kitchen scale, measuring spoons and cups, a large stockpot or Dutch oven, a meat thermometer, tongs, a slotted spoon, and a sharp knife with a cutting board. A vacuum sealer is optional but helpful.
How long should I brine the pork ham?
The pork ham should be brined in a chilled brine solution for about 5 to 7 days to ensure proper curing and infused flavor. Make sure the ham stays fully submerged during this time.
How do I know when the corned pork ham is cooked?
Cook the ham by simmering it until it reaches an internal temperature of 145°F (63°C). Use a meat thermometer to check for accuracy and ensure the meat is juicy and safe to eat.
Can I add fresh herbs during cooking?
Yes, adding fresh herbs like rosemary or thyme during cooking can enhance the aroma and depth of flavor in the corned pork ham.
What are some serving suggestions for corned pork ham?
Corned pork ham can be served in classic platters, sandwiches, comfort bowls, or salads. Pair it with complementary sides like mustard, pickles, or fresh vegetables for a complete meal.
How should I store leftover corned pork ham?
Cool the ham completely, wrap tightly, and refrigerate for 4 to 5 days. For longer storage, slice and freeze portions in well-wrapped packages. Label with the date to avoid freezer burn.
What’s the best way to thaw frozen corned pork ham?
Thaw the ham slowly in the refrigerator overnight or more quickly by placing the sealed package in a cold water bath. Never thaw at room temperature to maintain safety and quality.
Can I personalize the seasoning for my corned pork ham?
Absolutely! Adjusting spices, adding herbs, or modifying the brine ingredients allows you to customize the flavor to your preference.