Freezing Question about Pork Cure to Ham

[wazzamcg]

Hi I have a newbie type question,

I cured a 2kg pork collar-butt to make a xmas ham - cured for 5 days and it was delish (1st time) using curing spices and Ham Cure .

I just bought 3 @ 1.5kg Pork Leg rolled roast (in netting) on special. All 3 are destined for ham - the missus does not like roast pork ~go figure. There are only 2 of us at home. Can I cure the 3 @ 1.5kg and then freeze it for cooking later or should I just do one and freeze the other two. This means I would have to thaw and cure the final two. What is a better way to go. I'm hoping the 1st option as I can bulk cure the 3 - cook one and freeze the other two.

Regards
wazzamcg

 

[BigW.]

I'd cure and then smoke all three at the same time. Ham freezes well and then you can just heat and eat later on. I would temporarily remove from the netting to get cure on all sides of the meat, then back into the net.

 

[SmokinEdge]

Either cure and smoke then freeze as mentioned or cure all three and freeze two for smoke later either way it’s more of a good thing than bad. Flavor and texture can improve when cured meats are frozen.

 

[wazzamcg]

Thank you, Smokin - My 1st option is to cure and then freeze so that's great news that it's safe and maybe enhance flavour/texture.