My 2 lb hams: I took the 2 pound hams out of the brine, rinsed and baked at 325 for one hour and rested for 10 minutes. The Ham is pretty delicious. Of note, the outside is a lot saltier than the inside, so I'm letting the 2 1/2 pounders sit for another day or so. And next time I will let them sit for 4 days rather than 3. I'm glad we kept them in there 3 days at all because everywhere I read said 1 day per 2 pounds of meat, which would have only been 1 day. I'll update when we do the 2 1/2 pounders on saturday. I plan on soaking them for a while to maybe even out the saltiness. Trial and error, right? I wrapped one and let the other bake open because it had a big layer of fat which I thought would keep it moist. They reached an internal temp of 150 about 5 minutes apart so I think for a 2 pound ham an hour is just about right.
My beautiful ham, which is a lot smaller than it looks once all the fat is trimmed off, but still good! It's super moist and juicy and Nate is raving about it and licking his fingers. It feel so cool to not only raise your own food but then learn how to turn it into delicious food.
All the meat brining/curing away in the fridge - summer sausage in the bowl, bacon in the tupperware and hams in the ice cream buckets. I've had a different kind of pork everyday this week - breakfast sausage, pulled pork, and now ham!
No comments:
Post a Comment