Cured Berkshire Prosciutto

Ingredients:

• Kosher Salt (3 lbs)
• 5# Granulated sugar
• Cure
• 16 oz Black pepper ground
• Cognac or Brandy

 

Equipment:

• Boning Knife
• Dry Ager (for drying the ham)
• Large food bin to cure the ham

 

Procedure:

Prepare the Ham:

1. Begin by trimming the ham, ensuring any excess fat or undesirable parts are removed. Carefully remove the “H” Bone.
2. Wash around the ball joint and the hock of the ham using cognac or brandy. This step helps in cleaning and adding a subtle flavor.

Calculate Cure Time:

1. Weigh the trimmed ham to determine its weight. (*Note: Allow 1.5 days of curing time for each pound of ham.)

Prepare the Cure:

1. In a large container or mixer, combine the Kosher Salt, Granulated Sugar, and Prague Powder #2. Mix these ingredients thoroughly to create the cure mixture. (*Note: We use a mixer large enough to hold the cure to ensure it is fully mixed. You can do by hand but be sure it is fully mixed)

Apply the Cure:

1. Add a layer of the sure inside of the food grade container. Next add the ham and cover the ham to ensure that the ham is completely covered on all sides with the cure.

Curing Time:

1. Calculate the curing time based on the weight of the ham. Allow 1.5 days of curing time for each pound of ham.
2. *Halfway through the curing process, refresh the cure by carefully removing the ham from the container, rinsing off the cure mixture, and then reapplying a fresh coat of the cure mixture.

Maintain Submersion:

1. Throughout the curing process, make sure the ham stays fully submerged in the cure mixture. This ensures uniform curing.

Rinse and Dry:

Once the calculated curing time is complete, remove the ham from the cure mixture.

1. Rinse the ham thoroughly under cold water to remove excess cure.
2. Gently pat the ham dry with paper towels.

Drying Phase:

1. Hang the ham in a dry ager to dry. This step allows the ham’s exterior to form a protective layer and intensify its flavor. The hame is done after about 20% of the weight has been removed at least depending on the consistency you are looking for. We normally hang ours for 10 months before using.
2. Ensure proper air circulation around the ham during the drying process.

Final Steps:

1. Once the ham has dried adequately, remove it from the dry ager.
2. The cured and dried ham is now ready for use in various culinary applications.

Note: Temperature and humidity control during aging is critical to ensure safe and successful curing. Keeping the dry aging chamber at a temperature of 70°F and humidity levels of 65-70% RH is critical for successful cure.