One technique many cooks use to guarantee a juicy, flavorful cut of meat is brining.
If you don’t know how to brine a ham, no worries.
Why Brine Ham?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Brining was originally used to preserve meat and fish before reliable refrigeration.
Unlike a marinade, the purpose of brine is to tenderize and moisturize, not add flavor.
What’s In A Brine?
In its simplest form, brine is salt and water.
This is typically done in a shallow dish so air can circulate around the meat.
One of the most common instances of dry brining is with salmon, curing it to create gravlax.
For ham, the general rule of thumb is one day per 2 pounds.
If you have a 5-pound ham, you’ll let it soak in a wet cure for two-and-a-half days.
When To Brine A Ham
Not allEaster hamsneed to be brined.
There’s no need to brine meat that’s already been brined.
Fresh bone-in ham, however, is perfect for wet curing at home.
Aim for 1 cup of salt to 1 gallon of water.
Can You Use Sweet Tea To Brine Other Meats?
We know how to brine a ham with sweet tea, but what about other meats?
Use it as abrine for your holiday bird, potluck fried chicken, orslow-cooker short ribs.
