Mediterranean cured ham – A Delicious Taste of the Mediterranean
- Type
- Ham
- Level
- Medium
- Rating
- Rate this recipe
In this article, you will learn how to make your own mediterranean cured ham. With moderate effort, you can achieve a delicious result.
Mediterranean cured ham is a wonderful alternative to classic ham and is one of my absolute favorites. Its delicate Mediterranean spices give it a truly unique flavor. The herbs and spices are clearly discernible 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 mediterranean cured ham recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Mediterranean cured 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 shoulder Important: The meat must be neatly trimmed and have no pockets! | 1,000 g | 100 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 31.5 g |
| sugar mixture (1.5 g dextrose, 1.5 g sugar) | 3 g |
| Cure #1 | 2.5 g |
| garlic powder | 2 g |
| onion powder | 2 g |
| dried basil | 1.5 g |
| dried oregano | 1.5 g |
| dried rosemary | 1.5 g |
| dried thyme | 1.5 g |
The equipment to make Mediterranean cured ham
Spice grinder or mortar
Freshly ground spices taste best. Use a spice grinder or a mortar, and grind the spices completely. Ready-ground spices also work.
For curing in a vacuum bag, you need a vacuum sealer. Dry curing without a vacuum bag is an alternative; see my guide to curing meat.
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
Mediterranean cured ham – Step-By-Step Instructions
Follow these simple steps to prepare your mediterranean cured ham to perfection.
Coarsely grind all the spices in a mortar. You can also use a spice mill for this.
Sprinkle the spice mixture over the meat and distribute the spices evenly on all sides of the meat.
Place the cured 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 at least 1.5 days per cm of meat thickness. Turn it occasionally. You can cure the meat for considerably longer without a problem. My piece, for example, was in the refrigerator for three weeks.
Cut open the bag, discard the liquid and pat the meat dry with a kitchen towel. I also remove most of the spices, which considerably reduces the risk of mold. You can rinse the ham completely as well. If you can control temperature and humidity well, you can leave the spices on.
Then insert a hook into the cured piece of meat. This will make it easier to hang up afterwards. Alternatively, you can tie the mediterranean cured ham with kitchen twine and hang it up.
Hang the ham to dry in the curing chamber, cellar or refrigerator. Important: humidity should be between 70 and 75 % and temperature below 15 °C. My piece took about 7.5 weeks and developed a beautiful color.
Tip: the better you control humidity, the more evenly the 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 to 3 weeks.
Your Mediterranean cured ham is ready. The herbs really come through after maturation. Enjoy! 😄
Your Mediterranean cured ham is now ready. Enjoy! 😄
Frequently asked questions
How long does Mediterranean cured ham keep?
How long does Mediterranean cured ham keep?
Your Mediterranean cured ham keeps for about one week in the refrigerator. Vacuum sealing extends this to 2 to 3 weeks. You can also freeze it in portions to keep it much longer.
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. Its color should be evenly dark and it should smell pleasant.
How long does maturation take?
How long does maturation take?
Depending on size and temperature, about 6 to 12 weeks, sometimes longer. My pork shoulder took about 7.5 weeks in the curing chamber.
At what temperature and humidity should I dry the ham?
At what temperature and humidity should I dry the ham?
Ideally at 12 to 15 °C (54–59 °F) and 70 to 75 % humidity. Ensure good air circulation and check regularly for mold.
Can I freeze Mediterranean cured ham?
Can I freeze Mediterranean cured ham?
Yes. Ideally slice it thinly and freeze it in portions. Thaw it slowly in the refrigerator.
