Methods of Curing ham differ from place to place because of variables such as climate. In Jamaica, there are two methods of curing ham, home style or commercial.

The commercial method has become popular over the years as it saves time. Juley Wynter-Robertson, a food and nutrition expert, said she uses the commercial method to cure her ham, as it is much easier. In this method, ingredients such as sodium tripoliphosphate, zesty spice, salt and sugar, among others, are mixed together to form a solution.

Wynter-Robertson said the curing process starts by thawing the pork leg for 24 hours. Then she uses a meat pump or syringe to inject the mixture into the muscle tissues and joints of the pork leg or shoulder. She then places it in the remaining mixture for 12 hours in the cooling section of the refrigerator.

Afterwards, it is cooked for 12 hours in a smoke house. She added that when this process is complete, the ham can be eaten at this stage but she prefers to cook it some more. Thus, she removes the stocking net used to cover the pork leg, then wraps it in aluminium foil and turns it skin side up on a rack over a tray with water in the oven which has been heated at 350 degrees Fahrenheit. She said the water is used to retain the moisture of the ham as it bakes. Baking time is one hour per pound. After the ham is baked, the end bone will become loose and the skin can be easily removed.

TO GARNISH

Wynter-Robertson said that to garnish the ham, you have to remove the skin and excess fat then thinly slice the top of the ham in a diamond pattern and add cloves to each corner of the diamond. It can then be basted with a dressing of your choice and pineapple slices and cherries placed in an attractive design on the top side. At this point, the ham should be placed back in the oven for another 10 minutes to get that perfect brown colour.

Doris Binns' home-cured ham

Doris Binns, retired home economics teacher, said she cures her ham the old way sometimes. She said it is important to choose a young pork leg as it is more tender.

1. Get a 10-pound pork leg, wash with one teaspoon of vinegar in water. Dry with a clean cloth.

2. Mix one tablespoon brown sugar, one tablespoon saltpetre or nitre, one teaspoon powdered nutmeg mace and one tablespoon grated nutmeg.

3. Divide the mixture in three equal parts.

4. Rub 1/3 of the mixture onto the meat, paying attention to the bony areas. Rub on mixture until it has dissolved.

5. Wrap the pork leg in brown paper and place it in the refrigerator. This should be left for four days.

6. After the fourth day, take out and add the second third of mixture and leave for another four days.

7. Take out and add the final portion of mixture and leave for a further 20 days (each pound of meat is left two days).

8. Take out and dust off excess salt then if you are not ready to cook after the 20 days, place it in the freezer until your are ready to cook.

9. When ready to cook, take out then wash off ham in cold water and leave to soak in cold water overnight.

10. Boil with brown sugar, a dozen cloves and pimento seeds. Cook slowly over a low flame for 2 1/2 hours.

11. Let it cool, then tear off skin and cut it into a diamond pattern.

12. Dress it with garnish of your choice then put to bake for 1/2 hour.

Published December 1, 2005.