WHAT IS A CURED HAM RECIPES

Name: Home-Cured Pork Tenderloin ‘Ham’
Total time: 1 h 30 min
Yield: 4 pounds cured pork tenderloin, about 24 servings
Ingredients: 1 cup kosher salt; 1 cup sugar; 12 cups boiling water; 1 teaspoon black peppercorns; 1 teaspoon mustard seeds; 1/2 teaspoon allspice berries; 1/2 teaspoon cloves; 1/2 teaspoon dried thyme; 2 bay leaves; 1 teaspoon curing salt (sel rose); 1 cup dry white wine for brine, plus 1/2 cup for cooking; 4 pork tenderloins, about 1 pound each; 2 medium onions, thinly sliced; 1 small bunch fresh thyme

HOME-CURED PORK TENDERLOIN ‘HAM’ RECIPE - NYT COOKING

Home-Cured Pork Tenderloin ‘Ham’ Recipe - NYT Cooking image

Provided by David Tanis

Total Time 1 hours 30 minutes

Yield 4 pounds cured pork tenderloin, about 24 servings

Number Of Ingredients 14

Ingredients

1 cup kosher salt
1 cup sugar
12 cups boiling water
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1/2 teaspoon allspice berries
1/2 teaspoon cloves
1/2 teaspoon dried thyme
2 bay leaves
1 teaspoon curing salt (sel rose)
1 cup dry white wine for brine, plus 1/2 cup for cooking
4 pork tenderloins, about 1 pound each
2 medium onions, thinly sliced
1 small bunch fresh thyme

Steps:

Put salt and sugar in a large nonreactive bowl (stainless steel or glass). Add boiling water and stir well to dissolve salt and sugar. Add peppercorns, mustard seeds, allspice berries, cloves, thyme and bay leaves. Leave to cool completely.
Add curing salt and 1 cup white wine to cooled brine. Submerge pork tenderloins in brine. Place plate directly on top of pork to keep it submerged if necessary. Cover container and refrigerate for 5 days.
Remove pork from brine and pat dry. Discard brine. Spread onions and thyme sprigs on bottom of a large shallow baking dish. Add brined tenderloins in one layer, then add 1/2 cup wine. Heat oven to 350 degrees; as it heats, bring meat to room temperature. Cover dish and bake for 45 minutes or until pork registers 135 degrees with an instant-read thermometer. Remove from oven (meat will continue to cook and reach 140 degrees as it rests). Let cool before cutting into thin slices. Serve with buttermilk biscuits. May be refrigerated, well wrapped, for up to 1 week.

Nutrition Facts : @context http//schema.org, Calories 131, UnsaturatedFatContent 1 gram, CarbohydrateContent 10 grams, FatContent 3 grams, FiberContent 0 grams, ProteinContent 15 grams, SaturatedFatContent 1 gram, SodiumContent 516 milligrams, SugarContent 9 grams, TransFatContent 0 grams

HOME-CURED PORK TENDERLOIN ‘HAM’ RECIPE - NYT COOKING

Home-Cured Pork Tenderloin ‘Ham’ Recipe - NYT Cooking image

Provided by David Tanis

Total Time 1 hours 30 minutes

Yield 4 pounds cured pork tenderloin, about 24 servings

Number Of Ingredients 14

Ingredients

1 cup kosher salt
1 cup sugar
12 cups boiling water
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1/2 teaspoon allspice berries
1/2 teaspoon cloves
1/2 teaspoon dried thyme
2 bay leaves
1 teaspoon curing salt (sel rose)
1 cup dry white wine for brine, plus 1/2 cup for cooking
4 pork tenderloins, about 1 pound each
2 medium onions, thinly sliced
1 small bunch fresh thyme

Steps:

Put salt and sugar in a large nonreactive bowl (stainless steel or glass). Add boiling water and stir well to dissolve salt and sugar. Add peppercorns, mustard seeds, allspice berries, cloves, thyme and bay leaves. Leave to cool completely.
Add curing salt and 1 cup white wine to cooled brine. Submerge pork tenderloins in brine. Place plate directly on top of pork to keep it submerged if necessary. Cover container and refrigerate for 5 days.
Remove pork from brine and pat dry. Discard brine. Spread onions and thyme sprigs on bottom of a large shallow baking dish. Add brined tenderloins in one layer, then add 1/2 cup wine. Heat oven to 350 degrees; as it heats, bring meat to room temperature. Cover dish and bake for 45 minutes or until pork registers 135 degrees with an instant-read thermometer. Remove from oven (meat will continue to cook and reach 140 degrees as it rests). Let cool before cutting into thin slices. Serve with buttermilk biscuits. May be refrigerated, well wrapped, for up to 1 week.

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