It is made with a fresh picnic deboned.Hey all you great folks! Does anyone here know about corned ham? It is used to make Southern Maryland stuffed ham. I used to help my step dad corn a ham and he used morton tender quick. Any help would be great. Thanks
Domo
I haven't tried it yet but trust thirdeyeThx Jake!
I have 3 butts and 2 tenderloins in the freezer, and sure that loins will be on sale at some point soon.
Think Porkstrami is in my near future.
I'll have to disagree with the statement that a corned ham is the same as a cured ham. When I've purchased corned hams they come in a vacuum sealed bag with corning liquid surrounding the ham. This bag is not tight around the ham it's loose and has plenty of liquid surrounding the ham. As I stated when I posted the recipe that I've never done it myself. Stuffed plenty of hams though.
Thanks interesting reading. I'm no expert by any means but still feel there is a taste/texture difference between a traditional ham as most know it and a corned ham.
Thank you very much. If you ever try southern md stuffed ham you would be hooked. The corned ham texture and spice is amazing. I have my best friends moms recipe. It's the best sandwich ever. I normally buy the ham but going to do my own this time.A corned ham is nothing more than a cured ham. Many ways to go about this process. Never do you want to cure meat at refrigeration temperature with nitrate or salt Peter. Nitrate needs bacteria to break it down into nitrite, no other way around that. These bacteria need to be above 40*F but closer to 50*F . With cure #1 or nitrite cure this works directly and works very well at refrigeration temperature.
All that said, curing ham is a simple straightforward process, but if curing a ham with bone in, you need to involve injection into the curing process. This will insure cure around the deep muscle and around the bone specifically. Otherwise you risk bone sour.
A few good ways to do the cure but this is my favorite.
https://www.smokingmeatforums.com/threads/5-days-from-picnic-to-ham.296135/#post-2348915
Use this to make your ham, then stuff it and cook it. You will be blessed.
You make stuffing the stuff a corned han wrap it all up in cheesecloth then boil it. 20 mins per lbHere's one version of Southern Maryland Stuffed Ham
Southern Maryland Stuffed Ham Recipe
Southern Maryland Stuffed Ham Dishes don’t stick around virtually unchanged for three centuries unless they are something truly special, and this Southern Maryland favorite certainly fits the bill. From the founders of t [...]www.visitmaryland.org
Some say it's more traditional to boil the ham in a pot of water. If you do it this way I'd recommend doing outside. I've done mine on the smoker with half of it submerged in a pan of water, flipping it multiple times throughout the cooking process.
That is 100% true. The corned ham is different and in my opinion better.Thanks interesting reading. I'm no expert by any means but still feel there is a taste/texture difference between a traditional ham as most know it and a corned ham.
A corned ham is nothing more than a cured ham. Many ways to go about this process.
I'll have to disagree with the statement that a corned ham is the same as a cured ham. When I've purchased corned hams they come in a vacuum sealed bag with corning liquid surrounding the ham.
Not sure about texture but there is a difference in taste. Cured ham is , well cured ham. Is corned beef just cured beef? No it's not...difference of spices used to make it corned beef.
Good explanation!I think we have a difference in terms as they relate to technique and possibly procedure. And spices also play an important role in a corning brine or injection. Where I'm headed with this is.... "Corning" is a curing method that may have a USDA definition as well as a Grandpa definition.
Although I have used a covering corning brine forever, I have modified my technique by using the daveomak injectable technique, then use a covering brine that has evolved to include more seasonings. Consider the 17 spices and other ingredients in the list below I use when making corned beef, and corned pork (which I refer to as Porkstrami), because those ingredients make a BIG difference in flavor. In my eye.... if I only used water, salt and Cure #1, I would be able to cure meat. But, by adding some extras to the bucket, I can corn meat.
- water
- beer
- salt
- sugar
- pickling spice
- 3 kinds of mustard seeds
- coriander seeds
- bay leaves
- Old Bay
- garlic
- ginger
- black pepper
- cloves
- Cure #1
- AmesPhos
Maybe so, but Corning, or salt curing, is one thing. Then spicing is another. You can add spices to any curing process. It’s not exclusive to the Corning method, which is just curing with salt corns. However you choose to cure the ham, if done correctly, will produce a delicious cured ham with whatever flavors you choose to include.I think we have a difference in terms as they relate to technique and possibly procedure. And spices also play an important role in a corning brine or injection. Where I'm headed with this is.... "Corning" is a curing method that may have a USDA definition as well as a Grandpa definition.
Although I have used a covering corning brine forever, I have modified my technique by using the daveomak injectable technique, then use a covering brine that has evolved to include more seasonings. Consider the 17 spices and other ingredients in the list below I use when making corned beef, and corned pork (which I refer to as Porkstrami), because those ingredients make a BIG difference in flavor. In my eye.... if I only used water, salt and Cure #1, I would be able to cure meat. But, by adding some extras to the bucket, I can corn meat.
- water
- beer
- salt
- sugar
- pickling spice
- 3 kinds of mustard seeds
- coriander seeds
- bay leaves
- Old Bay
- garlic
- ginger
- black pepper
- cloves
- Cure #1
- AmesPhos