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Maple Ham Cure (1kg)

  • Maple Ham Cure (1kg)

Product Description

This cure makes the most beautiful Ham, you simply soak your ham in the brine for 2-7 days depending on its size, soak for an hour or more to reduce the salty flavour after cooking, then smoke in your smoker or cook it in your oven until you reach the required internal temp of 68 degrees C or over.

The Maple sugar flavour adds a lightly sweet mellow touch to your Ham and is so easy to use. If you are cooking a large ham with a bone we recommend injecting the brine as deeply as possible (25% of the liquid mix). Our Stainless Steel Deluxe Injector is perfect for the job.

Appox 130g of cure makes 1L of brine.

This brine/cure contains nitrites.

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Product Reviews

Showing reviews 1-6 of 7 | Next

  1. Maple ham cure 4 Star Review

    Posted by on 24th Sep 2017

    Have got this product soaking now will be ready in a week . Can not work out why I have to soak it for a hour the cure does not taste that salty. Will let you now what happens

  2. Ham Cure 5 Star Review

    Posted by on 20th Feb 2017

    I havent used this cure yet but besides making life easy it looks and smells really great. There is lots of it for the price. I will be curing the Ham in a couple of weeks and will review it again.

  3. Very good 5 Star Review

    Posted by on 6th Dec 2016

    Was more then happy with the taste one of the best Hams I have had
    Easy to do and smoked in a Webber

  4. ham off the bone at home 5 Star Review

    Posted by on 20th Nov 2016

    Brined it for 5 days , and smoked it in a traeger grill for 6 hours . Was the best ham I have had . Wouldn't like to be a pig in our home . It's worth the trouble

  5. Maple Ham Cure 5 Star Review

    Posted by on 28th Mar 2016

    Have used this product several times, always excellent.

  6. Marvelous ham 5 Star Review

    Posted by on 23rd Apr 2014

    made hams for christmas and used a masterbuilt smoker,i could not be happier it was terrific, the maple ham cure is just the best .

Showing reviews 1-6 of 7 | Next

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