How to brine a ham - The School of Artisan Food

Chris Moorby shows you how to add flavour to your joint of pork with this easy to follow recipe on how to brine a ham.

INGREDIENTS - Wet cure gammon using a nitrite cure
• 1 Topside or silverside of pork

For the brine
• For every litre of cold water add
Pre mixed bacon cure (containing sodium nitrite) added as per manufacturers’ instructions

Cooking Instructions for glazed ham
Ingredients
• Gammon
• Cider
• Cloves
• Honey
• Brown Sugar

METHOD
1. Cover gammon with water and bring to boil.
2. Discard water.
3. Cover gammon with cider and about 6 bruised cloves.
4. Bring to boil and then simmer for 20 minutes per kg of gammon
5. Remove rind (if any is on) score fat and brush on honey and brown sugar.
6. Bake covered for 45 minutes per kg at 180˚C.
7. Remove foil, baste with juices and bake uncovered for last 20 minutes.

Find out about our superb butchery courses - https://www.schoolofartisanfood.org/categories/short-courses/butchery

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