Honey Ham Cure Brine Curing Mix for Smoked Ham - The Sausage Maker

Honey Ham Cure is our signature Ham Curing blend, crafted to infuse hams with a rich, smooth honey sweetness that perfectly complements the natural flavor of pork. This expertly balanced cure enhances both taste and color for a classic, high-quality finish ideal for traditional or specialty hams. Designed for ease and consistency, it comes with complete brining instructions. For best results, stitch-pump the ham for optimal flavor distribution.

Features:

• Flavor – Rich, smooth honey sweetness that enhances taste and color
• Method – Brine cure — no additional curing salt required (already in blend)
• Ratio – 1 gallon cold water per 1 lb Honey Ham Cure
• Meat Prep – Fully submerge meat and refrigerate at 38–40°F while brining
• Water – Use non-chlorinated water only
• Best For – Traditional or specialty hams

Base Brine: In a large food-safe container, mix 1 gallon cold water* with each 1 lb. of Honey Ham Cure. Using this ratio, mix enough brine to fully submerge the meat you're curing. Stir vigorously and thoroughly to dilute the ingredients into a brine solution.

For Fresh Ham

Using a meat pump, inject 10% of the meat's weight of brine into various parts of the ham (for example, 15 lbs of meat = pump 1.5 lbs / 24 oz of brine**). Pumped brine may leak out a little — no problem. Submerge the ham in brine and hold for 5–7 days in the refrigerator. Stir brine and move/flip the meat daily.

Remove from fridge and discard the leftover brine (never re-use brine). Refill the container with cold water* and rinse the ham under cold tap water prior to submerging it for an additional 8–12 hours in refrigeration (to draw out excess salt). Remove the ham, then brush lightly with your favorite type of honey prior to smoking or cooking.

Ham is best smoked with fruit woods under 175°F until the densest section reaches 155°F internally. No smoker? Wrap in aluminum foil and oven-cook at 200°F until done. Warning: place a large pan under the ham to catch fat drippings. After it's cooked, let it cool to 100°F before refrigerating overnight — then enjoy!

For Other Non-Poultry / Non-Fish Cuts

(Pork Loin, Beef Rounds, Venison Roast, etc.) Follow the same brine ratio above and use the guide below for recommended brining and fresh-water soak times based on meat thickness. Overhaul/move around pieces in the brine if you have multiple cuts — flip them so the topside faces down daily, moving pieces from top to bottom. Once finished with the fresh soak, cook to your preferred method and enjoy.

Notes

• Meat should be fully submerged and in refrigeration temperature (38–40°F) when brining.
• *Use non-chlorinated water only.
• **1 fluid ounce of brine = 1.043 ounces by weight. Difference is negligible in small batches.

• 2 lbs — Makes 2 gallons of brine
• 10 lbs — Makes 10 gallons of brine; cures up to 75 lbs of meat

• Salt
• Honey Powder
• Sodium Nitrite (1.74%)
• Soybean oil (used to aid in mixing process) — allergen