…… Canning ham?

[kyrsyan]

I can find lots of instructions on how to do it. What I can't find is anything on how it turns out. And, for a few that use broth, what type of broth? Input please. I had a freezer crap out a few months ago so I'm having to be more careful about space. And this is the only time of year when I can uncured ham at reasonable prices. I typically put back enough to get us through the year.

 

[Freeholder]

I've never canned ham (lots of other meat, but never ham), so I'll watch to see what response you get.

I would just say, that after the Alaska earthquake, it would be a good idea to make sure your canning jars aren't going to end up shattered all over the floor if the ground shakes where you live. Some people lost a lot of food when their home-canned stuff fell and broke.

Kathleen

 

[Gingergirl]

Maybe not the answer you need:

About ten years ago I had an excess of pork. Took a few pieces and aged them a bit in Mortons Tender Cure brine and then canned them. Flavor was ok but they were mush.

Dry cure might give much better results. Summerthyme might be a good resource for you.

 

[summerthyme]

Sorry, I haven't done it. However, for the "broth" (i think I'd try some with and without... see what you like best) you could either buy some cheap smoked cuts (smoked ham hocks would work well) and make a kettle of broth, OR...

Use something like this:

www.amazon.com/Orrington-Farms-Base...ref=sr_1_3_a_it?ie=UTF8&qid=1543759473&sr=8-3

Biggest potential drawback is salt levels in the commercial product.

Summerthyme

 

[kyrsyan]

Sorry, I haven't done it. However, for the "broth" (i think I'd try some with and without... see what you like best) you could either buy some cheap smoked cuts (smoked ham hocks would work well) and make a kettle of broth, OR...

Use something like this:

www.amazon.com/Orrington-Farms-Base...ref=sr_1_3_a_it?ie=UTF8&qid=1543759473&sr=8-3

Biggest potential drawback is salt levels in the commercial product.

Summerthyme

I could do that for me. But not for my son. He can't have the nitrites/nitrates. But I was thinking that I could debone his and then toss the bones in the slow cooker for a day, with the meat that doesn't come off, and use that as broth. Honestly, I'd add salt to the broth to keep the balance, if I knew how much to add. Normally I use the bones and stuff for soups but I'm still pretty well stocked on soups from last year's batches.
Actually, for me, I can pull the ham still left from last year, and the bones I didn't get to, to make broth.

 

[kyrsyan]

So I've been researching. There is a wet brine method which give me an idea of the amount of salt, sugar, etc that would need to be in the stock in order to prevent leeching. So I'll be experimenting.
As for the remains of ham from last year - it turns out that I ate most of the ham and bean soup I put up. And I put up a lot of it. So I'll be hunting a canning recipe for that. I made potato and ham soup as well but it just didn't freeze well. If anyone has a canning recipe for that, please share. I'd like to try it.