First ham

[Ma]

I've just brine cured my first ham using HFW's cider cure. i've boiled it, cooled it and sliced it. It tastes absolutely delicious. It's not in the slightest bit pink like you would buy it, my question is is this right and/or ok? sorry to be an oik!

[Spuddy]

Hi Ma
HFW's cider cure contains NO nitrate/nitrite if I remember correctly.
That is why it's not pink. So it's more like salt pork than ham.
If you're enjoying it anyway then don't worry about it.

[Fallow Buck]

I thought HFW puts Salpetre into his cure as an optional aside?

Perhaps I'm thinking of the cure he uses in his Piggie processing DVD

Rgds,
FB

[Wohoki]

In his books he gives the amount of SP to add, but states that it is optional.

[Ma]

Yes the recipe does contain saltpetre but i don't have any and didn't want to use it anyway. Thanx for replies.

[dougal]

I've just brine cured my first ham using HFW's cider cure. i've boiled it, cooled it and sliced it. It tastes absolutely delicious. It's not in the slightest bit pink like you would buy it, my question is is this right and/or ok? sorry to be an oik!

Yes the recipe does contain saltpetre but i don't have any and didn't want to use it anyway. Thanx for replies.

It is the saltpetre (or other nitrAte) or the nitrIte in commercial cures, that is responsible for the pink colour of ham. It also has (less dramatic) effects on taste and texture.
These curing salts are also protective, notably against botulism - but that is a much greater concern for uncooked sausages (salami) than for ham.


I wonder what might lie behind your saying that you "didn't want to" use saltpetre?