Pickled ham is a classic Southern favorite that brings bold flavors and a tangy twist to your table. This traditional recipe transforms simple ham into a savory, zesty delight that’s perfect for sandwiches, breakfast, or even as a flavorful snack. We’ve found that pickling not only enhances the taste but also extends the ham’s shelf life, making it a handy staple in any kitchen.
Whether you’re looking to try something new or revisit a cherished comfort food, our pickled ham recipe is straightforward and rewarding. With just a few ingredients and some patience, you can create a deliciously tangy ham that’s sure to impress family and friends. Let’s dive into this timeless recipe and bring a taste of Southern charm to your home cooking.
Ingredients
To create the perfect Pickled Ham, we need fresh quality ingredients that bring out the bold, tangy flavors this Southern classic is known for. Below, we break down everything required for the ham itself, the essential pickling brine, and optional spices to customize the flavor.
For the Ham
Choose a cut of ham that will absorb the pickling brine while maintaining its texture and tenderness.
- 5 lbs bone-in fresh ham (preferably whole or half ham, trimmed of excess fat)
- Cold water, enough to fully submerge the ham during soaking
For the Pickling Brine
Our brine balances salty, tangy, and slightly sweet notes to penetrate the ham deeply and preserve it with authentic Southern flare.
| Ingredient | Amount | Notes |
|---|---|---|
| Kosher salt | 1 cup | Ensures proper curing |
| Brown sugar | 1/2 cup | Adds subtle sweetness |
| Apple cider vinegar | 2 cups | Provides signature tang |
| Water | 1 gallon | Dilutes brine to balance salt |
| Whole black peppercorns | 1 tablespoon | Adds warm spice character |
| Garlic cloves | 4, crushed | Imparts savory aroma |
Optional Spices and Flavorings
To customize our pickled ham and deepen its flavor profile, these spices and flavorings are excellent additions.
- Bay leaves – 3 leaves for a subtle herbal note
- Mustard seeds – 1 tablespoon for a bit of zing
- Cloves – 4 whole cloves, for a hint of warmth
- Red pepper flakes – 1 teaspoon to add heat (adjust to taste)
- Fresh thyme sprigs – 2 sprigs for an earthy aroma
Pro tip: We recommend using fresh spices for the best intensity and aroma in your pickled ham.
Equipment Needed
To perfectly execute our Pickled Ham Recipe, having the right equipment on hand is crucial. This ensures a smooth process from start to finish, guaranteeing the best flavor and texture.
- Large Non-Reactive Pot
We recommend using a stainless steel or enamel-coated pot to prepare the pickling brine. Avoid aluminum pots as acidic ingredients like vinegar can react and alter the taste.
- Measuring Cups and Spoons
Precision is key for the pickling brine. Use accurate measuring tools to get the right balance of kosher salt, brown sugar, and vinegar.
- Sharp Knife and Cutting Board
Essential for trimming the ham if necessary or scoring the surface to allow better brine absorption.
- Large Glass or Food-Grade Plastic Container
Use a non-metal container for soaking the ham in the brine. Glass jars or food-grade plastic bins work best to avoid any metallic taste contamination.
- Heavy Plate or Weight
This will keep the ham submerged under the brine, ensuring even pickling.
- Thermometer (Optional but Recommended)
Helps to monitor the temperature of the brine for optimal pickling conditions, ideally around room temperature or slightly cooler.
- Tongs or Clean Gloves
To handle the ham hygienically when transferring in and out of the brine.
| Equipment | Purpose |
|---|---|
| Large Non-Reactive Pot | Prepare pickling brine |
| Measuring Cups and Spoons | Accurate ingredient measurement |
| Sharp Knife and Cutting Board | Ham preparation and scoring |
| Glass/Food-Grade Plastic Container | Brining the ham safely |
| Heavy Plate or Weight | Keeps ham submerged in brine |
| Thermometer (Optional) | Monitor brine temperature |
| Tongs or Clean Gloves | Hygienic handling of ham |
“Using the right equipment not only makes the process easier but helps us lock in that bold, tangy flavor that defines our classic pickled ham.”
Having these tools ready streamlines the brining process, ensuring the pickled ham develops its signature rich taste and tender texture.
Prep Work
Before diving into the pickling process, we need to properly prepare the ham and create the flavorful pickling brine. This ensures every bite of our pickled ham bursts with that signature tangy goodness.
Preparing the Ham
- Select a fresh, high-quality ham — preferably a whole or half ham with the skin removed for even brining.
- Rinse the ham thoroughly under cold running water to remove any surface impurities.
- Pat dry with paper towels to remove excess moisture.
- Using a sharp knife, score the surface of the ham lightly in a diamond pattern — this allows the brine to penetrate deeply.
- Trim any excess fat if desired, but keep some fat for flavor and moisture retention during pickling.
- Place the prepared ham in the large, non-reactive container or brining vessel.
Making the Pickling Brine
Our brine combines balanced acidity and spice to create that bold, tangy flavor that defines classic pickled ham. Precision in measurements is key.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Water | 1 gallon (16 cups) | Base of the brine |
| Kosher salt | 1 ½ cups | Tenderizes and seasons |
| Brown sugar | ¾ cup | Balances acidity with sweetness |
| Apple cider vinegar | 2 cups | Adds tang, preserves flavor |
| Bay leaves | 3 whole leaves | Infuses herbal aroma |
| Mustard seeds | 1 tablespoon | Adds subtle heat and depth |
| Black peppercorns | 1 tablespoon | Adds spice complexity |
- Combine ingredients in the large pot.
- Bring to a gentle boil while stirring until salt and sugar fully dissolve.
- Remove from heat and cool the brine completely to room temperature.
- For best results, chill the brine in the refrigerator before adding ham to prevent partial cooking.
“A cool brine preserves the meat texture and maximizes flavor absorption.”
Once the brine is ready and the ham is prepped, we’re set to begin the pickling stage.
Directions
Follow these clear and precise steps to achieve perfectly pickled ham that bursts with flavor and tenderness.
Brining the Ham
- Place the prepared ham into a large non-reactive container. Ensure it fits snugly but leaves room for the brine.
- Pour the cooled pickling brine over the ham, completely submerging it. Use a heavy plate or weight to keep the ham fully covered.
- Cover the container tightly with a lid or plastic wrap to prevent contamination.
- Refrigerate the ham in the brine for 5 to 7 days. During this time, flip the ham gently every 2 days to ensure even flavor absorption.
| Time to Brine | Temperature | Notes |
|---|---|---|
| 5 to 7 days | 38-40°F | Flip ham every 2 days |
“Patience during brining unlocks the deep tangy flavor characteristic of authentic pickled ham.”
Cooking the Ham
- Remove the ham from the brine and rinse thoroughly under cold running water to wash away excess salt.
- Preheat your oven to 325°F (163°C).
- Place the ham in a roasting pan, flat-side down. Add a small amount of water to the pan to maintain moisture during cooking.
- Cover the ham loosely with foil to prevent drying out.
- Cook the ham for 20 minutes per pound, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer inserted into the thickest part of the ham to verify doneness.
- For a crisp, caramelized exterior, remove the foil during the last 15 minutes of cooking and optionally glaze the ham with your favorite sauce.
| Cooking Time per Pound | Oven Temperature | Internal Temperature | Additional Tip |
|---|---|---|---|
| 20 minutes | 325°F (163°C) | 145°F (63°C) | Use foil, remove towards end to crisp |
Cooling and Storing
- Once cooked, remove the ham from the oven and let it rest uncovered at room temperature for 15-20 minutes. This allows juices to redistribute.
- Slice as desired for serving or storage.
- Store leftover ham in an airtight container in the refrigerator for up to 7 days.
- For longer storage, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before reheating.
Serving Suggestions
Once our pickled ham is perfectly cooked and rested, it’s time to explore various ways to serve this tangy and flavorful dish. Here are some delicious options that highlight the unique taste and texture of our homemade pickled ham.
Classic Plate Presentation
Slice the ham about ¼-inch thick for a perfect balance of tenderness and bite. Serve warm alongside traditional Southern sides like:
- Collard greens
- Black-eyed peas
- Cornbread
This combination provides a comforting and authentic Southern meal that lets the pickled ham shine.
Sandwiches and Wraps
For a quick yet satisfying meal, layer thin slices of pickled ham on your favorite bread or wrap. Add:
- Sliced Swiss or cheddar cheese
- Crisp lettuce and ripe tomatoes
- Mustard or mayonnaise for extra moisture
This makes a flavorful deli-style sandwich bursting with tangy goodness.
Salad Topping
Dice or julienne leftover pickled ham and toss it into a mixed green salad. We recommend:
- Peppery arugula or spinach
- Cherry tomatoes
- Red onions
- A simple vinaigrette with apple cider vinegar to complement the ham’s pickled flavor
This elevates any salad with protein and a tangy kick.
Breakfast Enhancer
Add cubed pickled ham to your breakfast skillet or scramble for savory depth. It pairs wonderfully with:
- Eggs (scrambled or fried)
- Sautéed potatoes
- Bell peppers and onions
The pickling spices add a delightful contrast to the richness of eggs.
Pickled Ham Serving Ideas Table
| Serving Style | Accompaniments | Notes |
|---|---|---|
| Classic Plate | Collard greens, black-eyed peas, cornbread | Warm slices, hearty meal |
| Sandwich or Wrap | Swiss cheese, lettuce, tomato, mustard/mayo | Thin slices, quick lunch |
| Salad Topping | Mixed greens, cherry tomatoes, red onion, vinaigrette | Adds tang and protein |
| Breakfast Enhancer | Eggs, sautéed potatoes, bell peppers | Cubed, boosts morning dishes |
Final Tips for Serving
To truly enjoy the full flavor profile:
- Serve the pickled ham slightly warm or at room temperature to highlight its tangy notes.
- Pair with a light white wine or a slightly sweet iced tea to balance the acidity.
- Garnish plates with fresh herbs like parsley or thyme for a vibrant presentation.
By experimenting with these options, we can enjoy our pickled ham in a variety of ways that please every palate and occasion.
Tips for Best Results
To achieve the best results with our Pickled Ham Recipe, it’s essential to pay close attention to every phase, from selection to serving. Here are our top tips to ensure your pickled ham shines with flavor and texture.
1. Choose Quality Ham
Always start with a fresh and high-quality ham. Opt for a ham with a good balance of meat and fat to keep the final product juicy and flavorful. Avoid pre-cooked or heavily processed hams as they won’t absorb the brine as effectively.
2. Maintain Brine Temperature
After bringing the brine to a gentle boil to dissolve salt and sugar and awaken the spices, allow it to fully cool before combining with the ham. Placing ham in warm brine can begin cooking the meat prematurely, affecting texture and pickling integrity.
3. Use a Non-Reactive Container
For brining, always use a glass, ceramic, or food-grade plastic container. Avoid metal containers that react with the vinegar causing off-flavors or discoloration.
4. Keep The Ham Fully Submerged
Use a heavy plate or weight to keep the ham completely submerged in the brine. This ensures even pickling and prevents parts from drying out or spoiling.
5. Patience Is Key for Brining Time
The traditional pickled ham flavor fully develops during the 5 to 7 days of refrigeration. Resist the urge to shorten this time. Flip the ham gently every two days for thorough flavor penetration.
| Brining Duration | Effect on Flavor |
|---|---|
| 3-4 days | Mild pickling, less tangy |
| 5-7 days | Deep tangy, classic taste |
| Over 7 days | Risk of overly salty |
6. Monitor Internal Cooking Temperature
Cook the ham at 325°F (163°C) until the internal temperature reaches 145°F (63°C). Use a reliable meat thermometer to avoid under or overcooking. Overcooking dries the meat while undercooking leaves it unsafe.
7. Rest and Slice with Care
After cooking, let the ham rest at least 15 minutes covered loosely with foil. Resting redistributes juices for tender slices. Use a sharp carving knife and cut against the grain for maximum tenderness.
8. Store Properly for Freshness
Keep leftovers in an airtight container in the refrigerator for up to a week. For longer storage, freeze in portioned bags to preserve texture and flavor.
9. Enhance Flavor with Fresh Spices
For an extra boost of aroma, add fresh bay leaves, mustard seeds, and peppercorns directly into the brine. Fresh spices provide a more vibrant and authentic flavor profile.
“The magic of pickled ham lies in the balance of patience and precision – take your time and follow these tips to create a truly memorable Southern classic.”
By following these proven tips systematically, our Pickled Ham will deliver bold, tangy flavors and exceptional tenderness every time we prepare it.
Conclusion
Pickled ham is more than just a dish—it’s a flavorful tradition that brings a unique tang to any meal. With the right ingredients, equipment, and a bit of patience, we can create a tender, savory ham that’s perfect for a variety of occasions.
Trying this recipe opens up new possibilities in the kitchen, whether for a family dinner or a special gathering. Let’s embrace the rich Southern flavors and enjoy the satisfying process of making pickled ham our own.
Frequently Asked Questions
What is pickled ham?
Pickled ham is a Southern dish where ham is soaked in a tangy, flavorful brine made of vinegar, salt, sugar, and spices. This process enhances flavor and extends the ham’s shelf life.
What ingredients are needed for pickled ham?
Key ingredients include fresh ham, kosher salt, brown sugar, apple cider vinegar, bay leaves, mustard seeds, and black peppercorns. Fresh spices ensure the best flavor.
How long should I brine the ham?
Brine the ham in the refrigerator for 5 to 7 days, flipping it every two days to evenly absorb the flavors.
What equipment do I need for making pickled ham?
You’ll need a large non-reactive pot, measuring tools, a sharp knife, cutting board, large glass or food-grade plastic container, a weight to keep the ham submerged, and tongs or gloves.
At what temperature and how long do I cook pickled ham?
Cook the ham at 325°F (163°C) for about 20 minutes per pound, or until it reaches an internal temperature of 145°F (63°C).
How should I store leftover pickled ham?
Store leftovers in an airtight container in the refrigerator or freeze for longer storage. Proper storage maintains flavor and freshness.
What are some serving suggestions for pickled ham?
Pickled ham is great on Southern-style plates, sandwiches, wraps, salads, or breakfast dishes. It pairs well with light white wine or sweet iced tea.
Why is patience important in the pickling process?
Patience allows the ham to fully absorb the brine’s flavors, resulting in a tender, tangy, and flavorful final product typical of authentic Southern pickled ham.