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.
Posted by Suzanne McBain 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.
Posted by Unknown 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
Posted by Unknown 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
Posted by Michael Rockliff on 28th Mar 2016
Have used this product several times, always excellent.
Posted by Andy 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 .
Posted by Martin on 1st Mar 2014
Easy to use, excellent taste. Used it with the liquid smoke and baked the ham. Delicious!