How to prepare ham to make it salty

Ham is a popular delicacy enjoyed by people around the globe. It can be prepared in various ways, such as baking, grilling, or smoking. One distinctive characteristic of ham is its saltiness, which enhances its flavor profile. In this article, we will explore different methods to prepare ham and achieve that desired salty taste.

Before we dive into the methods, it is vital to mention that ham is already salted to some extent during its curing process. However, if you prefer a saltier taste, there are a few techniques you can follow:

1. Dry Brining:
Dry brining is a simple technique that involves rubbing salt directly onto the surface of the ham. Begin by patting the ham dry with paper towels to remove any excess moisture. Then, generously sprinkle coarse salt, such as kosher or sea salt, all over the ham, massaging it into the meat. Place the ham in a sealable plastic bag or wrap it tightly in plastic wrap. Let it sit in the refrigerator for at least 24 hours, allowing the salt to penetrate the meat. After the designated time, rinse off any excess salt before cooking the ham using your preferred method.

2. Wet Brining:
Wet brining is another method to increase the saltiness of ham. In a large container, mix water, salt, and additional flavorings like sugar, herbs, or spices. Ensure that the brine is adequately dissolved before submerging the ham into the mixture. Place the container in the refrigerator and let the ham soak in the brine for around 24 to 48 hours, depending on its size. Remember to rinse off the brine thoroughly after soaking to prevent it from becoming overly salty. Proceed with your desired cooking method afterward.

3. Salt Curing:
This method involves applying a salt cure mixture directly to the ham. Prepare the cure mixture by combining salt, sugar, and optional spices or herbs. Coat the ham generously with the mixture, covering it entirely. Place the ham in a sealable plastic bag or wrap it tightly with plastic wrap. Refrigerate it for a period of time determined by the ham’s weight, usually around 24 hours per 2.2 pounds (1 kilogram). After the curing time is complete, rinse off the cured mixture under cold water, pat dry, and then cook the ham accordingly.

It is essential to note that when using any of these methods, the cooking time and temperature should be adjusted accordingly to prevent the ham from becoming excessively salty and drying out. Always follow the cooking instructions based on the recipe or package guidelines.

Additionally, keep in mind that different types of hams have varying salt levels. For example, country ham tends to be saltier than city ham. Therefore, understanding the type of ham you are working with will help you determine the suitable amount of additional salt needed to achieve the desired flavor.

In conclusion, preparing ham to be saltier is easily achievable with a few techniques like dry brining, wet brining, or salt curing. Each method enhances the flavor of the ham and adds that desired salty taste. Remember to adjust cooking times accordingly and experiment to find the perfect balance of saltiness that suits your palate. Enjoy your delicious, boldly flavored ham!