Maple Ham Cure (1kg)


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 65 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 (inject 25% of the dry weight of the ham). Our Stainless Steel Deluxe Injector is perfect for the job.

130g of cure per litre of water.

This brine/cure contains nitrites.

Product Reviews

See All 17 Customer’s Reviews Write a Review
  • Maple Ham Cure

    Posted by Trevor King on 29th Mar 2019


    Best Ham You Will Ever Eat I Add More Maple Syrup And You Just Can't Stop Eating It Awesome

  • Best ham we've ever eaten

    Posted by Tarnya Khouri on 28th Dec 2018


    If you're new to making your own ham, I highly recommend the ham making kit with this cure in it. It's a relatively easy process and it will produce the most incredibly tasty and juicy ham you've ever eaten.

  • Maple Cure

    Posted by A on 26th Dec 2018


    Awesome stuff. my ham was the best one ever for Christmas. I did a 6kg half leg and pink to the bone

See All 17 Customer’s Reviews