Ingredients:

• 1 pork ham hock: The main ingredient, which provides the meaty base for your ham. The ham hock is a cut from the lower part of the pig’s leg and is full of flavor.
• 11g (0.4 oz) nitrite salt: Also known as curing salt, this is essential for preserving the meat and giving the ham its characteristic pink color. It also adds to the flavor.
• 10g (0.4 oz) chili flakes: Adds a subtle heat and enhances the flavor of the ham. You can adjust the amount to suit your taste preferences.
• 3g (0.1 oz) nutmeg: Nutmeg adds warmth and a slight sweetness to the ham, complementing the savory elements perfectly.
• 7g (0.2 oz) granulated garlic: Garlic provides a robust, savory flavor that permeates the meat, enhancing its overall taste.
• 3 liters (101 pt) water: Used for brining the ham, which is a crucial step in the curing process. The water helps to dissolve the salts and spices, allowing them to penetrate the meat.

Instructions:

1. Prepare the Brine:
   • In a large pot, combine the water with the nitrite salt, chili flakes, nutmeg, and granulated garlic. Stir well until the salt and spices are completely dissolved. The brine is what gives the ham its flavor, so make sure everything is well mixed.
2. Brine the Ham:
   • Submerge the pork ham hock in the brine solution, ensuring it is fully covered. Place a weight on top if necessary to keep the ham submerged.
   • Cover the pot and place it in the refrigerator. Let the ham brine for at least 5-7 days, turning it occasionally to ensure even curing. The brining process is crucial for developing the flavor and tenderness of the ham, so be patient.
3. Rinse and Dry the Ham:
   • After the brining period, remove the ham hock from the brine and rinse it thoroughly under cold running water. This helps to remove any excess salt and spices from the surface.
   • Pat the ham dry with paper towels and let it sit at room temperature for about an hour. This step helps to ensure an even cooking process.
4. Cook the Ham:
   • Preheat your oven to 300°F (150°C). Place the ham hock on a rack in a roasting pan, adding a bit of water to the bottom of the pan to prevent the ham from drying out.
   • Cover the ham loosely with aluminum foil and roast it in the preheated oven for about 3-4 hours, or until the internal temperature reaches 165°F (74°C). Cooking the ham slowly at a low temperature ensures that it becomes tender and flavorful.
5. Glaze the Ham (Optional):
   • If you want to add a sweet and sticky glaze to your ham, you can do so in the last 30 minutes of cooking. Mix together some honey, brown sugar, and mustard, and brush it over the ham. Return the ham to the oven, uncovered, and let it caramelize.
6. Rest and Serve:
   • Once the ham is cooked, remove it from the oven and let it rest for about 15-20 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, making it more succulent.
7. Serve:
   • Slice the ham thinly and serve it warm or cold, depending on your preference. It pairs wonderfully with a variety of sides such as roasted vegetables, mashed potatoes, or a fresh salad.

Tips for Success:

• Choose Quality Meat: Start with a good quality pork ham hock. Fresh, high-quality meat will result in a better-tasting ham.
• Adjust the Spice Level: If you prefer a spicier ham, feel free to increase the amount of chili flakes. Conversely, if you want a milder flavor, reduce the chili or omit it altogether.
• Patience is Key: The brining process takes time, but it’s worth it. Don’t rush this step, as it’s essential for developing the flavor and texture of the ham.
• Storage: Leftover ham can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze the ham for up to 3 months. Make sure to wrap it well to prevent freezer burn.

Nutritional Information (Per Serving):

• Calories: 250-300 (depending on portion size)
• Protein: 20g
• Fat: 15g
• Carbohydrates: 2g
• Sodium: High, due to the curing process (adjust salt intake accordingly)

Frequently Asked Questions (FAQs):

1. Can I use regular salt instead of nitrite salt?
   • Nitrite salt is crucial for curing and preserving the meat, as well as for giving the ham its pink color. Using regular salt will not provide the same results.
2. How long can I store homemade ham?
   • Homemade ham can be stored in the refrigerator for up to 5 days. For longer storage, wrap it well and freeze it for up to 3 months.
3. Can I add other spices to the brine?
   • Absolutely! Feel free to experiment with different spices such as cloves, bay leaves, or allspice to customize the flavor of your ham.
4. Do I need to glaze the ham?
   • Glazing is optional, but it adds a nice sweet and savory crust to the ham. If you prefer a more traditional flavor, you can skip the glaze.
5. What can I serve with homemade ham?
   • Homemade ham pairs well with a variety of sides such as roasted potatoes, steamed vegetables, or even a simple salad. It’s also great in sandwiches or as part of a charcuterie board.

Conclusion:

This Delicious Homemade Ham recipe is a fantastic way to create a flavorful, tender ham right in your own kitchen. The process requires some time and patience, but the result is a succulent, richly flavored ham that’s perfect for any occasion. Whether you’re serving it as the centerpiece of a holiday meal or enjoying it in sandwiches throughout the week, this homemade ham is sure to impress. Enjoy the satisfaction of making your own ham from scratch and savor the incredible flavors that come with it!