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How to make ham?

Jhohann_50982

Please, is very difficult to find in Brazil a ham like this: https://www.youtube.com/watch?v=Yr7tywk-M2I

Tks!

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Jhohann_50982

HelloOoOOOoooOo... Someone? Chefsteps Team, do you want to build a snowman?

Jane_SnP_113293

That was a detailed video. Usually, ham is made from the upper portion of the hindlegs which weigh from 15 to 25 lbs. This is not easy to deal with in the kitchen and I have never made a whole ham for this reason. The meat for ham must not have been frozen because it modifies the cell structure in such a way that it will not absorb the brine properly.

The meat must be made to take up salt, spices. In addition to the salt, sugar and spices, the brine contains what is known as a cure. Many old timers do not use this but I do not consider it an option, if for no other reason than the fact that gray ham is not very appetizing. The cure is what gives ham it's pleasing pink color in addition to protection from botulism and other pathogenic organisms.