Christmas is here and we know that it’s the time to drink and eat…ham! Curing meat is a long process that needs at least a few weeks, but what if we tell you that you can make your own at home for less than that? Erwan shares his shortcut recipe for making homemade holiday ham and other festive dish ideas that will surely make your holidays merry and bright!
Watch the full video here: https://www.youtube.com/watch?v=YkvXM8iSOLk
Storing and preserving your food at home is made possible with the help of the Glad Family of products. From storage bags, baking paper, to plant based cling wrap, you are assured that your cooking needs are covered from start to finish.
BONE-IN DRY CURED HAM
Ingredients Spice Mix:
27.5g salt 2.5g prague powder #1
2g cane sugar
2g dextrose
2g black pepper
1g allspice
1g garlic powder
1g onion powder
½ kg front leg, bone in Glaze:
½ cup (112g) Dijon mustard
½ cup (120g) packed dark brown sugar
⅓ cup honey
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon
5 spice powder
¼ cup kecap manis
Procedure:
Combine all the spice ingredients.
Massage the ham with spice mix, making sure that all sides are coated with it.
Wrap tightly.
Cure for 3 days per 500g, turning every day.
Remove from the bag and hang it to dry for 24 hours in the fridge.
Preheat your oven to 315F.
Roast until you get 135F internal temp, so around 4 hours.
Cover with aluminum foil if needed.
Increase the temp to 425F and roast for another 30 minutes, taking it out every 3 mins and covering it with glaze. Internal temp should be 145F.
PORK BELLY HAM
Ingredients:
1.5kg pork belly
1 Litre of Pineapple Juice
2 tbsp of salt
10 cloves
6 star anise
2 cinnamon sticks
2 cloves of garlic
Boiling Ingredients:
The marinade
1 tbsp of mushroom soy sauce
⅓ cup brown sugar or more to taste Sauce Ingredients:
⅓ cup brown sugar or more to taste
⅓ cup brown sugar to top
