+
Home Cooking

Fresh Ham- Should I brine?

Carbear99 | Mar 22, 201210:10 AM     32

I have a very large uncured fresh ham (approx 20 lbs) that I want to cook for Easter. I cooked the other one for Christmas and did not brine it and it was tough and awful.

I'm thinking that I need to brine it this time, and would like to to do it without Nitrates/Nitrites/Insta Cure. Does anyone have any experience with brining such a large one without using Nitrates? How long should I be brining for given the size, and do I need to worry about Botulism?

Thanks for your help and suggestions!!

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Christmas Cookie HQ: The Ultimate Guide to Holiday Cookie Baking
Guides

Christmas Cookie HQ: The Ultimate Guide to Holiday Cookie Baking

by Jen Wheeler | Holiday baking season means lots of cookies, and we have plenty of great Christmas cookie recipes...

Christmas Cheesecake: The Most Wonderful Dessert of the Year
Explainers

Christmas Cheesecake: The Most Wonderful Dessert of the Year

by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...

Christmas Crack: The Easiest and Most Addictive Holiday Gift
How To

Christmas Crack: The Easiest and Most Addictive Holiday Gift

by Mijon Zulu | Want some crack? I mean, crackle? People who have had it love it and it takes less than an hour to...

15 Best Chocolate Chip Cookie Recipes: You Be the Judge
Recipe Round-Ups

15 Best Chocolate Chip Cookie Recipes: You Be the Judge

by Caitlin M. O'Shaughnessy | Since August 4 is National Chocolate Chip Cookie Day, we rounded up the very best chocolate chip cookie...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.