Marinating the ham gives the meat more flavour, color and aroma. The main ingredients in marinating include salt and sugar, followed by saltpeter, which is a preservative from potassium nitrate used in marinating meat and in the pickling process. Other spices you can use to marinate ham include black and red pepper and cloves. Marinate the ham during colder weather, such as December and January (or June and July if you live in the Southern Hemisphere) to ensure freshness and flavor.
Step
Method 1 of 3: Mixing the Marinating Ingredients
Step 1. Combine 900 grams of non-iodized salt and 400 grams of white or brown sugar in a bowl
The sugar will offset the saltiness.
Step 2. Add about 28 grams of saltpeter to help preserve the flavour
Mix salt, salt and sugar.
Step 3. Combine 8 tbsp (118 ml) brown sugar, 600 g salt, 2 tbsp (29 ml) red pepper, 4 tbsp (59 ml) black pepper and 1/2 tsp (2.4 ml) saltpeter if you want to use alternative recipe
Mix all the ingredients before applying to the pork thighs.
Method 2 of 3: Adding the Seasoning Mix to the Ham
Step 1. Open the knee end of the pork thigh
Pour about 3 tablespoons (44 ml) of the marinade mixture into the ham to coat the center joint.
Applying marinade to the ham prevents the pork bones from breaking
Step 2. Coat the skin of the ham with the marinade mixture, then coat the lower-fat portions of the meat as well
Step 3. Place the marinated ham in the wrapping paper
Cover the wrapping paper tightly to ensure that the seasoning mixture remains on the ham.
Step 4. Put the marinated ham in a mesh bag or stockinette, then hang it in a well-ventilated room
Allow the ham to marinate for 2.5 to 3 days for every 500 grams of ham. Depending on the size, ham can take up to 40 days in cold air to marinate to prevent spoilage.
Method 3 of 3: Complete the Process of Marinating and Ripening the Ham Daging
Step 1. 3 days after the marinating period, remove the wrapping paper from the ham
Remove any mushrooms and any remaining marinade from the meat using a cloth and vinegar.
Step 2. Dry the ham with a cloth, and coat it with vegetable oil which will inhibit the growth of mold
This process should have completely marinated the pork thighs by early April.
Step 3. Repack the ham for ripening/storage
Place it in a mesh bag and let it hang in the same ventilated room where you salted it. Store the dam meat for 3 to 6 months to achieve a richer taste.
Tips
- If you wish, you can also smoke the ham after the marinating process. Smoke it by unwrapping the ham, removing any mold and remaining marinade using a stiff brush, and rinsing with cold water. Smoke the ham at a temperature of no more than 32 degrees Celsius, using smoke from burning sawdust, or wood. After that prepare the ham for ripening.
- Cook the ham after the ripening process. Again, remove any remaining marinade and mushroom mixture, then fry or grill your ham.
