In this article, you will learn how to make your own juniper ham. With moderate effort, you can achieve a delicious result.
Juniper ham is a wonderful alternative to classic ham and is one of my absolute favorites. Its subtle juniper flavor gives it a special aroma. The aroma is clearly recognizable, but never overpowering. Simply perfectly balanced!
If you are looking for more great ham recipes, I have my whisky ham, pork tenderloin or smoked ham recipe for you here.
Want to learn more about ham? No problem, I wrote down all my knowledge in my ham book. Interested? Then click here.
But now enough talking…
Here you can find the complete juniper ham recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Juniper ham – What do you need to make it?
The perfect ingredients and a little patience are all you need to prepare this tasty treat in no time at all.
Ingredients per 1 kg
- 100% pork neck (1000g) Important: The meat must be neatly trimmed and have no pockets!
Spices per KG mass
- 29.5 g salt
- 2.5 g Cure #1
- 2 g black pepper
- 2 g sugar mixture (1 g dextrose, 1 g sugar)
- 1.5 g juniper berries
- 2 g garlic powder
The equipment to make juniper ham
Place to dry and mature the ham
To age the ham, you need an environment where both humidity and temperature are relatively constant. There are several possibilities for this. I have already matured cured hams in the fridge or cellar without any problems.
Optional: If you want to be on the safe side, then a ripening cabinet is the best choice. My recommendation: Dry Ager DX 500
Juniper ham – Step-By-Step Instructions
Follow these simple steps to prepare your juniper ham to perfection.
1. Coarsely grind all the spices in a mortar. You can also use a spice mill for this. It is important to break up the juniper berries.
2. Sprinkle the spice mixture over the meat and distribute the spices evenly on all sides of the meat.
3. Place the juniper ham in a bag. Make sure that all the spices end up in the bag.
4. Vacuum seal the meat.
5. Place the bag in the refrigerator for the minimum curing time (1.5 days per cm of meat thickness). Turn the bag occasionally. You can cure your meat for longer, but not for less time.
Book recommendation: The Full Guide On Making Dry Cured & Cooked Ham Easily At Home – Step-by-step instructions & 28 delicious recipes
6. Pat the meat dry with a kitchen towel. I also remove most of the spices. This reduces the risk of your juniper ham going moldy.
7. Then insert a hook into the cured piece of meat. This will make it easier to hang up afterwards. Alternatively, you can tie the juniper ham with kitchen twine and hang it up.
8. Now hang the ham up to dry in the refrigerator/cellar/ripening cabinet. It is important that the humidity is 75% and the temperature remains below 15°C. My piece took about 2 months.
Important: The better the humidity can be controlled, the more evenly the juniper ham will dry. If it dries too quickly, this can lead to a dry edge. In this case, I recommend vacuum sealing the piece of meat again and then leaving it in the refrigerator for 2-3 weeks.
9. Your juniper ham is now ready. Enjoy! 😄
Frequently asked questions
What is the shelf life of your juniper ham?
Your juniper ham will keep for about a week in the fridge. The alternative is to vacuum-seal the juniper ham in portions. It should keep for 2-3 weeks in the fridge once vacuum-sealed. You can also freeze it. This increases the shelf life many times over.
How can I tell when the ham is ready?
It should be firm and dry, but not rock hard. It should barely yield to light pressure from your finger.
How long does it take for the ham to mature?
Depending on its size and the air temperature, approx. 6–12 weeks, sometimes longer.
At what temperature and humidity should I dry my juniper ham?
The ideal temperature is 12–15 °C with a humidity of around 70–80%. It is important to ensure good air circulation and to check regularly for mold.
Can I freeze my juniper ham?
Yes, you can—it is best to cut it into thin slices and freeze it in portions. When thawing, store it slowly in the refrigerator.