Blue Ribbon Maple Cure for Ham

Blue Ribbon Maple Cure for Ham

Excalibur

One of our best selling ham cures this combines a classic taste with a nice hint of maple to give you a great finished product!

Features:

• 50 lb Box
• Use 1 lb. of cure to 1 gallon of water for 20% pump. For best yield, add 4 oz. of cold phosphate (first), dissolve well. For more color, add 0.025 lbs. (1/3 of 1 oz.) of sodium erythorbate

What Is a Ham?

Ham comes from the upper portion of a pig’s hind leg. It is made into a smoked and cured meat product by salting, curing, or injecting and then smoking. It can be made as a whole muscle meat product or it can be made into a boneless re-structured product. This recipe will cover making a whole bone-in ham.

Learn More About How To Make Homemade Smoked Ham

Learn about making homemade smoked ham in the Walton's Learning Center. Plus, join in on the Walton's Community and ask questions about any related to meat.

How To Make Smoked & Cured Ham