Ham is not only for Christmas. You can now make ham all year round. Since preparing ham is a bit longer, here is a procedure that would help you master it this summer and when ber-months start, you are all equipped for your ham mass production.

ham photo

Photo by cote

Ham for all Season

Things you need:

measuring cups and spoons
marinate injector
cooking string
casserole large enough to hold ham

4 kilos pork leg, skinless,boneless

Liquid curing mixture
(good for 4 kilos of meat)
2 cups water
1/2 cup of rock salt
2 teaspoons curing salt
11/2 tablespoons sugar
1 1/4 tablespoons phosphate
2 tablets ascorbic acid (500 milligrams each)
1 1/2 tablespoons ham spice

Dry curing mixture
10 tablespoons rock salt
5 tablespoons sugar
1 tablespoon phosphate
2 tablets ascorbic acid (500 milligrams each)


2 cups brown sugar
1/2 cup pineapple juice
1/2 cup anisado wine
1 to 2 pieces bay leaf
1 to 2 pieces whole cloves
a few strands dried oregano
1 teaspoon cinnamon
enough water to cover meat

Cling wrap
polyethylene bag/box


1. Combine ingredients for liquid curing mixture and set aside. Prepare dry curing mixture by combining all ingredients and set aside.
2. Inject liquid mixture into the lean part of the meat, using 1/2 cup of mixture per kilo.
3. Massage the meat.
4. Apply dry mixture.
5. Tie meat with string, shaping it into a ball.
6. Cure ham at room temperature for 8 to 10 hours, or at refrigerator temperature for 2 to 7 days.
7. Wash ham under running water to remove slime.
8. Place ham and cooking ingredients in a casserole. Cook meat over low fire for 1 1/2 hours.
9. Drain, pack and store in freezer. Keep broth for use later.

Packing the ham

1. Smother ham in broth used in cooking.
2. Wrap it in cling wrap.
3. Put ham in a polyethylene plastic bag and seal. You may also keep it inside a box.
4. Print out the following and insert in package with the ham:
When ready to serve: 1. Coat ham with brown sugar. 2. Put in preheated oven and bake (220C or 425F) until sugar caramelizes. Serve.