{"id":594,"date":"2018-03-08T12:21:46","date_gmt":"2018-03-08T17:21:46","guid":{"rendered":"http:\/\/anthurian.com\/?p=594"},"modified":"2025-04-28T11:38:12","modified_gmt":"2025-04-28T15:38:12","slug":"air-dried-ham","status":"publish","type":"post","link":"https:\/\/anthurian.com\/staging\/594\/air-dried-ham\/","title":{"rendered":"Air-Dried Ham"},"content":{"rendered":"

It’s been a very long time since I posted anything so, after reading this post on Jenna.net<\/a> I thought I’d try making air-dried ham myself. For a first attempt, I think the results came out pretty well. I didn’t measure out the spices exactly so what I include here are approximations. This recipe and technique results in something more akin to prosciutto than a dry-cured country-style ham.<\/p>\n

An exploration into curing meats at home, inspired by external sources, resulting in a flavorful ham despite approximate spice measurements.<\/span>\u200b<\/p>\n

\n
Air-Dried Ham<\/strong><\/dt>\n
Ingredients<\/em><\/dt>\n
2 lb pork loin<\/dd>\n
2 cups white sugar<\/dd>\n
1 cup salt<\/dd>\n
1\/4 cup garlic powder<\/dd>\n
1\/4 cup onion powder<\/dd>\n
2 tbsp black pepper<\/dd>\n
1 tbsp Hungarian paprika<\/dd>\n
1 tbsp smoked paprika<\/dd>\n
1\/2 tbsp ground cayenne pepper<\/dd>\n
1 pair of stockings (for hanging meat in to dry)<\/dd>\n
Directions<\/em><\/dt>\n
After trimming most of the excess fat (I left some on), put the pork into a plastic container and cover\/coat with white sugar. Let sit in fridge for 2 days, turning occasionally.<\/p>\n

Remove meat from fridge, dump out sugar\/water slurry, rinse well, and pat dry. Here’s what it looks like afterwards:<\/p>\n

\"\"<\/a><\/p>\n

Return meat to (clean) plastic container and cover\/coat with salt. Again, let sit in fridge for 2 days, turning occasionally.<\/p>\n

Remove meat from fridge, dump out salt\/water slurry, rinse well, and pat dry.<\/p>\n

In large bowl, combine garlic powder, onion powder, black pepper, paprika, and cayenne pepper. Rub liberally onto pork.<\/p>\n

Cut leg from pair of stockings (you only need about 1\/2 to 1\/3 of the actual leg) then carefully place meat inside making sure it sits all the way at the bottom (and won’t slide or move). Tie loop\/knot at top and then hang somewhere that it won’t get wet (or succumb to predation from hungry cats or dogs!)<\/p>\n

Dry meat for 7 days. Here’s what it looks like hanging by the kitchen window \u2014 it’s shrunk quite a bit by this point!<\/p>\n

\"\"<\/a><\/p>\n

Remove from stocking, slice, and enjoy! I kept the end after slicing off a couple pieces and wrapped well in plastic wrap before refrigerating.<\/p>\n

\"\"<\/a><\/dd>\n<\/dl>\n","protected":false},"excerpt":{"rendered":"

It’s been a very long time since I posted anything so, after reading this post on Jenna.net I thought I’d try making air-dried ham myself. For a first attempt, I think the results came out pretty well. I didn’t measure out the spices exactly so what I include here are approximations. This recipe and technique […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[18,21],"tags":[],"class_list":["post-594","post","type-post","status-publish","format-standard","hentry","category-food-geek","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/posts\/594","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/comments?post=594"}],"version-history":[{"count":2,"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/posts\/594\/revisions"}],"predecessor-version":[{"id":4014,"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/posts\/594\/revisions\/4014"}],"wp:attachment":[{"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/media?parent=594"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/categories?post=594"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/tags?post=594"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}