Make your own Christmas Ham! Full curing, cooking and dresssing recipe.

With
Christmas only two weeks away, we recommend placing your orders for
gifts now to avoid delay and disappointment. Australia Post and most
freight companies are reporting the busiest lead up to Christmas in many
years, so the earlier the better! At Smoked and Cured, we’re excited to
bring you our own Christmas Ham recipe again this year. You’ll need
~5-10 days, so get those orders in now to be ready for the big day!

We’re also pleased to announce that the new model 40” Masterbuilt Electric Smoker is back in stock.
We’re delighted with the new model – it’s first class in every way. To
celebrate, we’ve put together the Masterbuilt Complete Package in time
for Saint Nick. This is the ultimate Christmas gift and will make any
loved one giddy… we assure you! View our range of home butcher supplies now!

We also have a heap of new products on our shelves which we think
Smoked & Cured customers are going to love, with many more due to be
released in the coming months. Exciting times ahead, so stay tuned…!
More information below and make sure you check out our new Smoked Coffee Beans for the perfect start or end to your day.

Ben & Brenton

Make Your Own Christmas Ham

You will need:

Ham
Ham – Full Back Leg / Picnic Cut (Front Leg) – uncured.
Misty Gully Maple Ham Cure
Stainless Steel Injector
Large bucket / container / tub / bag
Space in the fridge!

Christmas Glaze
1 & 1/3 cup of brown sugar
1 juice of an orange – enough to make a paste
1 whole orange zest
2 tsp of Keen’s mustard powder
1 tablespoon of cloves
20 maraschino cherries (optional)

Curing your Ham
1. Mix your Misty Gully Maple Ham cure
with water to make the brine. You need approximately 130g of cure per
Litre of water. You need enough brine to completely submerge your ham in
your container / tub.
2. Injecting your cure – use your injector to inject
your ham with cure/brine as deeply as possible. For a proper cure, you
need to inject the equivalent of 25% of the weight of the ham. Eg. If
your ham weighs 4kg, you need to inject it with 1 litre of cure/brine.
Make sure you get right along the bone.
3.
Completely submerge your ham in the brine, then place it in the fridge
to cure. How long you leave it to cure in te fridge will be determined
by a) how large your cut of meat is and b) how salty you like your ham.
For a rough guide, cure your ham for 24 hours per half kg. So for that
4kg ham, leave it in the fridge to cure for 8 days. Turn every 24 hours.
That said, 10 days is usually more than sufficient for any full leg of
ham.
4. Remove from the fridge and rinse with fresh water. Soak in a tub of fresh water for 30 mins. Rinse again.
5.
Put back in the fridge on a plate / rack uncovered for 24 hours. This is
where the ham will develop a ‘skin’ or pellicle, which will allow it to
absorb more smoke and other flavours when cooking.

Cooking your Ham
1. Pre-heat your oven or smoker to 120°C. You can cook it slower or faster depending on your preference, but we’d suggest you stick within a range of 100-140°C.
2. If you’re using a smoker, we’d suggest Maple, Apple, Cherry or Peach Chips. Try pre-soaking them in apple cider or sherry for extra aroma and flavour complexity.
3. If you’re using an oven – spray your Ham with Misty Gully Liquid Smoke, season, and cook.
4. Test your internal temperature constantly. Your ham is ready when it is 68°C throughout internally.
5. Allow to cool for 2 hours.
6. Store wrapped in a tea towel or Ham Bag in the fridge for up to 2 weeks.

Dressing your Ham
Once you’ve got your ham already cured and cooked (you can
actually just go to Coles and buy a Leg of Ham and just use that
too…), for a more special Ham for the Christmas table, then use the
following method for dressing your Christmas Ham:

1. In
a medium saucepan heat brown sugar, orange juice, zest, a tbsp of
cloves and the mustard powder. Allow to simmer until thick and syrupy.
2. Peel
the skin off the ham being careful to leave as much fat on the ham as
possible. Score the fat in a diamond criss-cross pattern (about an inch
distance between each score). Cut maraschino cherries in half and pierce
through with a long stemmed clove into each node in the criss-cross
pattern.
3. Preheat oven or smoker
to 175°C, glaze the ham and begin cooking. Baste every 20-30 min. Cook
for approximately 90 minutes, or until the Ham reaches an internal
temperature of 68°C.
4. Carve and serve Hot!

New Product Highlights – Great Gift Ideas!

Xmas Gift Pack – We’ve
packaged together the perfect gift-box to make any Christmas a smokey
delight with an array of our bestsellers. Valued at over $80, yours for
just $59.95. Contains…

-Pack of 4 Mojobricks Bar-B-Qubes
-Red Butcher’s Apron
-Hi Mountain Large Rub 284g
-Hi Mountain Seasoning Shaker 67g
-Char Crust dry-rub seasoning 113g
-3 x 125ml sample bottles of Liquid Smoke

Temples of BBQ –
Lance Rosen’s award winning cook book is a great gift for any food
lover this Christmas. Join Lance on his South-West US oddyssy as he
travels to 69 different soul-food and BBQ eateries, hand selecting the
finest authentic recipes to bring home to you. Winner of Gourmand’s
‘Best Cook Book in the World’ – find out why…

Ricci Method – Artisan Micro-Roasted Coffee Beans – “Coffee
beans? What are you on about Smoked & Cured?” Well, believe us –
these coffee beans are extraordinary. The Ricci Method is one of
Melbourne’s most unique up and coming Micro-Roasters, bringing back the
ancient method of roasting and smoking their coffee beans over select
premium woods, to bring out flavours in their coffee beans that are
simply mind blowing. This method of coffee bean roasting dates back
centuries, and with these traditional practices, you will taste flavours
and complexities that simply cannot be matched with coffee made in
today’s industrial mire. $15 a bag, this makes for a unique Christmas
gift, or the perfect way to start each morning over your Christmas
break…

Maverick TE-733 Thermometer – brand new model, in stock. DIRT CHEAP $96.95. Get them now at this price because they won’t last. The perfect gift for hubby this Christmas…

New Sauces – we introduced you to our favourite Cowtown ‘Night of the Living Bar-B-Q Sauce’
last month and it has been flying out the door. It’s our aim over the
coming months to continually source unique, micro batch sauces and
condiments from the States to give our customers a chance to sample some
of the USA’s finest BBQ condiments. This month we have a few
crackers… You can check them out here. We are loving the Longhorn Chipotle BBQ sauce here at Smoked & Cured, while the Louisiana Hot Sauce is already selling fast. Keep an eye on this page on our site – we will be constantly adding to our unique range…!

The 40″s are BACK!

We’re finally back in stock after
several month’s of delays. We’d like to thank all of our customers for
bearing with us. This will not happen again, though the new model is
FANTASTIC and well worth the late. With several improvements from the
previous model, this really is the best value for money smoker on the
market. It’s by far and away the biggest selling smoker model in the US
for good reason.

Due to popular demand we’re bringing back the Complete Package in
time for Christmas. Comes with the stand, side shelf and everything
you’ll need to get smoking right away. Currently with over $100 of
freebies – check it out here.

Misty Gully Wood Guide – free download.

One
of the most common questions we are asked at Smoked & Cured is
“What wood should I use when smoking xyz?” Well, we’ve now got you
covered with our complete guide. We stock Australia’s largest range of
smoking woods, so sometimes the array of products can make choosing
difficult, but hopefully we’ve created something that can help you find
the perfect wood for your smoking needs. Please check it out!

PRODUCT REVIEWS – $20 STORE CREDIT

Every
newsletter we write, we really enjoy going through our product reviews
to pick our 3 winners of the $20 store credit. Thank you for taking the
time to review our products and for giving us the feedback, they really
help.

Congratulations to Trevor,
Peter Achleitner and Peter Elliott! Please remember to submit your name
in full for any reviews as it helps us identify you as the winner.

HUNTER’S BLEND JERKY CURE & SEASONINGS KIT (Hi Mountain)

Best on the market

Posted by Peter on 12th Dec 2016

Love the taste best jerky seasoning on the market

HI MOUNTAIN BREAKFAST SAUSAGE KIT – SAGE

Nothing Beats Home Made Sausages

Posted by Trevor on 7th Dec 2016

Love Making All My Own Sausages

All Natural Hog/Pig Sausage Casings – Home pack

Bratwurst heaven again!!!

Posted by Peter Achleitner on 3rd Dec 2016

Thank
you for sending this high quality product to us (expats) here in
Malaysia! These casings are far superior and better priced to those from
our previous (now defunct) U.S. supplier. Way to go, Australia!!

Well,
that’s it from us for now. It’s been a huge lead up to Christmas with
so many changes here. We’d like to thank everyone for their ongoing
patience and support. We are striving to bring the best and most unique
products to you each day, and we’re constantly on the look out for ways
to improve. It’s been a frustrating period with longer than usual
freight times, but we’re also excited to be announcing some changes to
our shipping policies and practices to kick of 2017… Stay tuned…!Until then, please have a safe and Merry Christmas and a happy New Year!Kind regards,Ben, Brenton and the Smoked and Cured Team!If you have any product suggestions or requests, please drop us an email at: info@smokedandcured.com.au and we’ll try our best to stock it.