Juniper ham – super aromatic & delicious
- Type
- Ham
- Level
- Medium
- Rating
- Rate this recipe
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? Explore my ham book.
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
| Ingredient | Grams | Percent |
|---|---|---|
| pork neck Important: The meat must be neatly trimmed and have no pockets! | 1,000 g | 100 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 29.5 g |
| Cure #1 | 2.5 g |
| black pepper | 2 g |
| sugar mixture (1 g dextrose, 1 g sugar) | 2 g |
| garlic powder | 2 g |
| juniper berries | 1.5 g |
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.
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.
Sprinkle the spice mixture over the meat and distribute the spices evenly on all sides of the meat.
Place the juniper ham in a bag. Make sure that all the spices end up in the bag.
Vacuum seal the meat.
Place the bag in the refrigerator for the minimum curing time (1.5 days per cm of meat thickness). Turn it occasionally. You can cure the meat for longer, but not less time. For a typical pork neck, allow about 10-14 days.
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.
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.
Hang the ham to dry in the refrigerator, cellar or curing chamber. Important: humidity should be 75-80 % and temperature between 12 and 15 °C (54–59 °F). My piece took about 2 months.
The better you control humidity, the more evenly the juniper ham dries. If it dries too quickly, a dry rim can form. In that case, vacuum seal the meat again and leave it in the refrigerator for 2-3 weeks.
Your juniper ham is now ready. Enjoy! 😄
Frequently asked questions
How long does juniper ham keep?
How long does juniper ham keep?
Your juniper ham keeps for about one week in the refrigerator. Alternatively, vacuum seal it in portions; it should keep for 2-3 weeks in the refrigerator. You can also freeze it, ideally thinly sliced and portioned.
How can I tell when the ham is ready?
How can I tell when the ham is ready?
It is firm and dry, but not rock hard. It should barely yield to light finger pressure. The surface feels evenly firm. When sliced, it should be pinkish red throughout, without wet or gray areas.
How long does maturation take?
How long does maturation take?
Depending on size and air temperature, about 6-12 weeks, sometimes longer. My piece took about 8 weeks. Better to mature it a little longer than too briefly.
At what temperature and humidity should I dry juniper ham?
At what temperature and humidity should I dry juniper ham?
Ideally at 12-15 °C (54–59 °F) and about 75-80 % humidity. Good air circulation and regular mold checks are important. White noble mold on the surface is harmless; remove green or black mold immediately.
Can I freeze juniper ham?
Can I freeze juniper ham?
Yes. Ideally slice it thinly and freeze it in portions. Thaw it slowly in the refrigerator to preserve the texture.
Do I have to smoke juniper ham?
Do I have to smoke juniper ham?
No, this recipe uses no smoke. The ham is cured and air-dried. If you want to smoke it, you can cold smoke it after curing for 6-8 hours, below 25 °C. The extra smoky note goes well with juniper.
