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 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.

Product Reviews

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  • Maple Ham Cure

    Posted by Trevor on 19th Nov 2018


    Makes The Best Ham Have Ever Tasted

  • Classic and easy

    Posted by Leina on 1st Nov 2018


    Have previously made my own cures, but thought I would try this as a tester before making a Christmas ham. Admittedly: after following instructions for curing, cutting off a little to fry up and test, it had great taste but was a bit 'porky' still. However, after smoking - I am very pleased! Classic ham flavour, no gross mouthfeel, light sweet flavour so good on sandwiches.

  • Great cure at a great price

    Posted by Chris Towner on 18th Aug 2018


    After trying the misty gully maple bacon cure with great success I thought I would give this a try and so far it has not disappointed will be buying it again in bigger quantities.

See All 14 Customer’s Reviews