We’ve always loved how pickled ham adds a zesty punch to classic meals turning simple ingredients into something unforgettable. Drawing from Southern traditions this dish preserves ham’s rich flavor with a tangy brine that keeps it tender and full of spice.
It’s our go-to for gatherings as it brings a burst of taste that’s easy to prepare yet impressively delicious. Join us in exploring this timeless recipe that’ll elevate your table.
Ingredients
To prepare our flavorful pickled ham recipe, we’ll start by gathering the key ingredients in the order they’re used, ensuring each one contributes to that zesty, Southern-inspired brine we love. This selection highlights the tangy preservation process that keeps the ham tender and rich.
- Ham: 2 pounds of cured ham, sliced into 1-inch thick pieces for even pickling.
- Vinegar: 2 cups of white vinegar, providing the sharp tang that defines the brine.
- Water: 4 cups of filtered water, used as the base to dilute and balance the brine.
- Sugar: 1 cup of granulated sugar, added next to mellow the acidity and enhance sweetness.
- Salt: 2 tablespoons of kosher salt, dissolved in the brine for proper curing.
- Spices: 1 tablespoon of whole black peppercorns and 6 whole cloves, whole and unground to infuse aromatic depth.
- Aromatics: 1 large onion, thinly sliced, and 4 garlic cloves, peeled and crushed, for layering flavor as the ham marinates.
- Herbs: 2 bay leaves, fresh or dried, to add an earthy note to the pickling liquid.
These ingredients come together effortlessly to create the signature zing of our pickled ham, making it a go-to for effortless gatherings.
Equipment Needed
Before we dive into preparing our pickled ham, let’s ensure we have the right tools on hand. These items will help us create a perfect brine and store the ham safely, building on the ingredients we’ve already gathered.
To make the process smooth and efficient, we’ll need the following essential equipment:
- Large Stock Pot: A 6-quart or larger pot is ideal for boiling the brine mixture, ensuring even heating and ample space to combine our 2 cups of white vinegar, 4 cups of filtered water, and other ingredients without overflow.
- Mason Jars with Lids: We recommend using 1-quart jars (at least 2-3 depending on ham size) for pickling and storing the ham, as they provide an airtight seal to preserve flavor and extend shelf life.
- Measuring Cups and Spoons: Accurate measurements are key for our recipe, so have a set of liquid measuring cups for the water and vinegar, and dry measuring spoons for the sugar, salt, and spices.
- Cutting Board and Sharp Knife: Essential for preparing aromatics like onion and garlic, allowing us to chop them precisely before adding to the brine.
- Fine-Mesh Strainer: This tool helps us strain out whole spices such as black peppercorns and cloves from the brine, ensuring a clean, smooth finish to our pickled ham.
- Heat-Resistant Spoon or Tongs: For safely stirring and handling the ham in hot liquid, preventing burns while maintaining control during the pickling process.
With these items ready, we’re set to move forward seamlessly from our ingredient list to the actual preparation steps.
Directions
Now that we have gathered our ingredients and essential equipment, we guide you through the straightforward steps to create our pickled ham recipe, ensuring a tangy, flavorful result that highlights its Southern charm.
Prep Work
Before we begin the pickling, let’s prepare our ingredients for optimal results. Start by rinsing 2 pounds of cured ham under cold water to remove any excess curing agents then pat it dry with paper towels. Next, peel and slice 1 medium onion into thin rings and mince 4 garlic cloves for aromatic depth. We also crush 1 teaspoon of whole black peppercorns and 1/2 teaspoon of whole cloves using a mortar and pestle to release their bold flavors. Arrange these prepped items on your cutting board alongside 2 bay leaves to keep everything organized and ready for the brine.
Make the Brine
In our large stock pot, combine 4 cups of filtered water, 2 cups of white vinegar, 1 cup of granulated sugar, and 2 tablespoons of kosher salt over medium-high heat. Stir the mixture constantly until the sugar and salt fully dissolve creating a clear, aromatic liquid. Add the crushed peppercorns, cloves, sliced onion, minced garlic, and bay leaves then bring everything to a rolling boil. Once boiling, reduce the heat and simmer for 5 minutes to infuse the brine with rich, tangy notes that will perfectly complement the ham’s savory profile.
Pickling Process
With the brine ready, remove the stock pot from heat and let it cool to room temperature for about 30 minutes ensuring it’s not too hot for the ham. While the brine cools, cut the prepared ham into 1-inch cubes for even pickling then pack them tightly into sterilized mason jars. Pour the cooled brine over the ham cubes until fully submerged leaving about 1/2 inch of headspace at the top of each jar. Seal the jars tightly and refrigerate them for at least 48 hours to allow the flavors to meld creating a zesty, tender bite that awakens the senses with every crisp, vinegary taste.
Storing and Serving
To maintain the pickled ham’s freshness and flavor, store the sealed jars in the refrigerator where they will last up to 2 weeks. For serving, we recommend removing the ham from the brine and letting it drain on a fine-mesh strainer before plating it as a standalone appetizer or incorporating it into salads and sandwiches for a burst of tangy excitement. Always use clean utensils when handling to preserve quality and enjoy the dish chilled for the best texture and taste.
Conclusion
We’ve thoroughly enjoyed guiding you through this pickled ham adventure, and we’re certain it’ll spark joy in your kitchen.
It’s a versatile treat that brings bold flavors to the table with ease.
As we wrap up, dive in and make it your own—we can’t wait to hear about your tasty twists!
Frequently Asked Questions
What is pickled ham?
Pickled ham is a Southern-inspired dish where cured ham is preserved in a tangy brine, enhancing its flavor with zesty notes. It’s prized for its tender texture and rich taste, making it perfect for gatherings. This timeless recipe adds excitement to meals and is easy to prepare at home.
What ingredients are needed for pickled ham?
You’ll need 2 pounds of cured ham, 2 cups of white vinegar, 4 cups of filtered water, 1 cup of granulated sugar, 2 tablespoons of kosher salt, whole spices like black peppercorns and cloves, aromatics such as onion and garlic, and 2 bay leaves. These combine to create a flavorful brine that infuses the ham.
What equipment is required to make pickled ham?
Essential tools include a large stock pot for boiling brine, mason jars for storage, measuring cups and spoons for accuracy, a cutting board and sharp knife for prepping ingredients, a fine-mesh strainer for spices, and heat-resistant utensils for safe handling. This setup ensures an efficient pickling process.
How do I prepare pickled ham?
Start by rinsing the ham and prepping aromatics like slicing onion and mincing garlic. Make the brine by boiling water, vinegar, sugar, salt, and spices, then cool it. Cut ham into cubes, pack into sterilized jars, cover with brine, and refrigerate for at least 48 hours to let flavors meld.
How should I store pickled ham?
Store pickled ham in the refrigerator in airtight jars for up to two weeks. Always use clean utensils to avoid contamination and maintain quality. For the best results, keep it chilled to preserve texture and flavor.
What are some serving ideas for pickled ham?
Enjoy pickled ham as a standalone appetizer, or add it to salads, sandwiches, and charcuterie boards for a zesty twist. It’s ideal for effortless entertaining and pairs well with cheeses or fresh veggies. Serve chilled for optimal taste and texture.