Blue Ribbon Maple Cure for Ham
Excalibur
One of our best selling ham cures, this combines a classic taste with a nice hint of maple to give you a great finished product!
Features:
- 50 lb Box
- Use 1 lb. of cure to 1 gallon of water for 20% pump. For best yield, add 4 oz. of cold phosphate (first), dissolve well. For more color, add 0.025 lbs. (1/3 of 1 oz.) of sodium erythorbate
View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.
What Is a Ham?
Ham comes from the upper portion of a pig’s hind leg. It is made into a smoked and cured meat product by salting, curing, or injecting and then smoking. It can be made as a whole muscle meat product or it can be made into a boneless re-structured product. This recipe will cover making a whole bone-in ham.
Learn More About How To Make Homemade Smoked Ham
Learn about making homemade smoked ham in the Walton's Learning Center. Plus, join in on the Walton's Community and ask questions about any related to meat.
Walton’s Smoked Ham Recipe**Due to the weight and/or the size of this product, a $10 freight surcharge may be added to your order for this item.
Meat Processing FAQ - Answers for Issues or Questions
Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!
| Ingredients | Salt, Cane and Maple Sugar (100% Maple Syrup), Sodium Nitrite (0.86%), buffered with 0.25% Sodium Bicarbonate. |
| Usage | Use 1 lb of cure to 1 gallon of water for 20% pump. For best yield, add 4 oz of cold phosphate (first), dissolve well. For more color, add 0.025 lb (1/3 of 1 oz) of sodium erythorbate. |
