Steak Locker is more than just a fridge, it is a specially designed dry age refrigerator with integrated SMART technology. This makes it possible to dry age a variety of products meaning you can make cured ham with minimal risks.
1 – Pork Roast Shoulder Blade Whole - 9.50 LB (Also known as Picnic Ham)
3 quarts Boiling Water
3 quarts Cold Water
2 1/2 cups Morton's Kosher Salt
2 cups Dark Brown Sugar
8 teaspoons Anthony's Pink Curing Salt No.1 (Available on Amazon)
1 Tablespoon Pickling Spice (Mccormick® Mixed Pickling Spice or Make Homemade with
1-Cinnamon Stick, 1-Bay Leaves, 4-Cloves, 1 teaspoon each: Allspice, Mustard Seed, Coriander Seed, Ginger, Red Pepper, Whole Black Pepper, Whole Cardamom, Mace)
How to use Steak Locker to make Cured Ham
Score the skin through the fat but stop before hitting the meat. Create the classic diamond shape cuts by crossing lines with a chef’s knife.
In a container or pot large enough to fit the ham and the 6 quarts of water, combine the salt, brown sugar, pink curing salt and pickling salt with 3 quarts boiling water to dissolve then the cold water to cool. Allow the mixture to come to room temperature for four hours prior to adding the ham.
Place the scored roast into the cooled brine, skin side up. Weigh down the ham so that it cures fully submerged in the liquid. Place the container with brine into the Steak Locker for 1 day for approximately 3 pounds of pork or for a 9.5 pound roast cure for at least 3 days.
Preheat the oven to 325 degrees F.
Remove the cured ham and discard the brine then soak the roast for 2 to 4 hours in fresh cold water, then leave at room temperature until ready to roast.
Discard the fresh water and pat the roast dry with paper towels and place onto a roasting pan with a fitted rack and a cup of water.
Roast for about 2 hours, the internal temperature should reach approximately 135 degrees but will not be fully cooked. Add another cup of fresh water into the bottom of the roasting pan if evaporated.
Increase oven temperature to 425 degrees F. Continue to roast until skin is browned and crispy and ham reaches an internal temperature of 145 to 150 degrees F.
To make an optional glaze, mix half cup melted butter, a cup of brown sugar, half cup honey, two tablespoons Dijon Mustard and two smashed garlic cloves into a saucepan until warmed through. Brush glaze on the ham at this point, but not before. Return the cured ham roast to the oven for about 5 minutes to crisp it even further. ENJOY!