| It is not recommended to try and cure pork that has been frozen. Saying that, you can still try to cure the hams after thawing, but there will be a 50/50 chance that the pork will not take the cure. And if it does not take the cure, the meat will be spoiled. |
| But if you want to try, just thaw the hams in the refrigerator (the optimum temperature is 36 to 38 degrees F) for about 2 days. In 2 days the meat should be thawed enough to add the brine. We pump our hams with a sugar cure, but it is possible to cure the hams in the old-fashioned country style, where curing salt (and black pepper if you want) is rubbed on the outside of the hams. |
| I'm not exactly sure what you mean by "Also if we soak the ham in brine can we refreeze it to keep it for a couple months?" |
| If you mean to freeze the ham while it is still in the cure, then no, you can't do that. Freezing the hams while they are still curing will stop the curing process. So then when the hams are thawed out from this "state", they will be no good what so ever |
Last Updated: Tuesday, May 22, 2012 09:40 PM |