Pantry Meals | How to COOK CURED MEAT | 8+ Month Old Mini "Ham", Sauerkraut and Potatoes for Dinner

Hi everyone, I've gotten quite a few questions on how I would cook some of these cures other than sliced thin and fried or raw, so today I'm cooking up a "ham" I started back in early fall that has been hanging in less-than-ideal conditions since then. The fat is a little rancid and the ham is rock solid, but just wait and watch this humble little chunk of goodness be transformed with a gentile all day simmer.

Step 1 - cover in water and slow cook/simmer for 4+ hours depending on size and condition of the meat you are using.

(optional) - After it's simmered all day you can roast it to crisp up skin and fat if you want! (I wouldn't do a roasting step on a leaner cut of meat as that will just dry it out) 375 for 30 minutes is usually a good start.

Step 2 - Add a sauce or glaze if desired. I love to mix some powdered mustard seed with honey and baste the ham with that while it's nice and hot.

Step 3 - Slice and serve with potatoes and greens! Or whatever you enjoy!

The meat I used in today's video was just a small fatty leftover trim piece I didn't want to freeze when I was processing last year's pig. I tossed it in the ham brine with some hocks and hams in early fall. I used the Cider Ham recipe from my favorite Curing book linked below!

River Cottage Curing and Smoking Handbook - https://amzn.to/3JNu4uv

Meat Hooks- https://amzn.to/3lGiqcW

Redmond Real Salt - https://amzn.to/41H1zqB

Stainless Pots and Pans- https://amzn.to/3ZfnsLq

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