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share a recipe that takes a little time to prepare (you’ll find the recipe on page 3).
If any part of the meat is exposed to air, it will go bad during the curing process. Even if it’s just a sliver, it can affect the rest of the meat, and you’ll have to throw it out. This has never happened to me (knock on wood), but it has happened to my grandfather! Thankfully, no one got sick. I was actually the one who caught it. If you don’t cut corners and you take your time, your ham will come out just right. I’ll get into ham a bit more next month, but if you’re looking to try your hand at a wet cure, this will get you started — and you’ll have a ham just in time for Easter. Again, be sure to check page 3 for all the details of the cure! And that’ll do it for this month. I encourage you to give the lamb a try. Lamb is good eating, and if you want to try a cut of meat that is unbelievably tender, you can’t go wrong with this one!
I generally like to do a dry cured ham, but more people are trying wet cures. Dry cures can take up to six months. Wet cures only take a few weeks. It saves a lot of time, but you still get a good flavor if you do it right. When I do a wet cure, I give it about four weeks. This is four weeks submerged in brine. You can do less time, but your ham won’t be as fully cured, meaning it won’t last as long in the fridge. What I want to stress is the brine. The brine itself is made with a cup of salt, a cup of sugar, and two teaspoons of curing salt per pound of meat. You want to pay special attention to the 1:1 ratio of salt and sugar. More importantly, though, is how you brine the ham. You want to place it in a container that won’t react to the salt, such as plastic. You can also use a large, sturdy bag. The main thing you need to do is make sure every inch of that ham is submerged in the brine.
–Danny McTurnan
A Tender Meat With a Lot of Flavor Dan ’ s Roasted Leg of Lamb Ingredients
• • • • • • • • • • •
1 leg of lamb
Set marinade aside for a moment to trim any excess fat on the leg of lamb. Then, place lamb in the bag or container with marinade, and marinate for 6 hours or overnight.
3/4 cup pomegranate molasses 1/2 cup extra virgin olive oil 3 tablespoons lemon juice
4 garlic cloves, minced 1 tablespoon dried mint
1 tablespoon dried rosemary, crushed
1 tablespoon honey 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper 1 cup pomegranate seeds for garnish
Preheat your grill to 350 F.
Remove lamb frommarinade. Reheat reserved marinade in a saucepan until hot. Place lamb on a rack in a shallow roasting pan. Roast 20 minutes per pound, basting frequently with the warmmarinade, or until a meat thermometer registers 145 F (for medium rare).
• Directions :
Whisk together molasses, olive oil, lemon juice, garlic, mint, rosemary, honey, salt, and pepper in a medium bowl. Pour half of the mixture in a gallon-sized Ziploc bag or large dish. Keep the remaining marinade for the glaze.
Let rest 5–10 minutes. Sprinkle pomegranate seeds over the top and serve, passing the warmed marinade for a drizzle. Enjoy!
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