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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  • 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.

  • best ham

    Posted by Sarah Howells on 1st Jun 2018


    Using this product with our own home grown pork makes the best Christmas ham iv ever had, so much so we now do our own ham all year round

  • Best ham cure

    Posted by Greg Scott on 4th Jan 2018


    I bought the maple ham cure before Christmas. I made three hams with it and the ham was beautiful. I will never go back to buying ham. I bought two more packets of Maple Ham Cure.

See All 12 Customer’s Reviews