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While most supermarket hams are soaked in a liquid brine and then smoked, dry cured hams are packed with salt and stored until they are cured. In America, many ham recipes include sweet glazes that include things like brown sugar or marmalade, but many Irish ham recipes suggest foregoing the sweet ham glazes for savory ones
Dry Cured Ham is cured without the use of water (as the name implies). The meat is preserved by burying it in salt or rubbing it with salt and other spices. Then the ham is hung up to dry for a long period of time, months in fact.
The preserving of pork leg as ham has a long history. Many credit the Chinese as being the first people to record curing raw hams, while other have cited the Gauls. It cannot be argued though that it was certainly a well-established practice by the Roman period.
The word ham might make you immediately think of the spiral-sliced roast you eat around the holidays or the thin-sliced meat you buy from the supermarket deli counter. However, it refers to a specific part of the pig: The rear leg. Although that ham is most commonly cured or processed somehow, this cut also makes a beautiful pork roast if you can find someone to sell you a fresh ham. Ham has a perfect balance between fat and lean meat and since it’s a bone-in cut with muscles that get a lot of movement, it’s pretty flavourful.
1. Traditional Artisanal Process: Irish dry cured ham is made using a traditional, time-honored method that involves dry curing the ham with a mixture of salt, sugar, and sometimes other seasonings. This process helps to enhance the natural flavor and preserve the meat.
2. Quality Ingredients: Irish dry cured hams are typically made with high-quality pork sourced from Irish farms known for their high animal welfare standards. The focus is on using quality ingredients to produce a superior product.
3. Slow Curing: The dry curing process for Irish ham is slow and involves covering the ham with a salt and sugar mixture, which draws out moisture from the meat. This helps to intensify the flavour and preserve the ham.
4. No Water Added: Unlike some other types of ham, Irish dry cured hams do not have water or brine injected into them. This ensures that the flavor is concentrated and not diluted during the curing process.
5. Flavors and Seasonings: While plain salt is the primary ingredient in the curing process, some Irish dry cured hams may incorporate additional flavors and seasonings such as herbs, spices, or even whiskey, giving the ham a unique taste profile.
6. Versatile Use: Irish dry cured ham is a versatile ingredient that can be enjoyed in various ways. It can be sliced and served as a cold cut, used as a filling in sandwiches or wraps, added to salads or pasta dishes, or even enjoyed in omelets or quiches.
7. Slicing Style: Traditionally, Irish dry cured ham is thinly sliced. This slicing style allows for a more delicate texture and better appreciation of the layers of flavors.
8. Popular Dish: A popular and traditional Irish dish featuring dry cured ham is Colcannon, which is made with mashed potatoes, cabbage or kale, and diced ham. It is often served as a comforting main course.
9. Storing: Irish dry cured ham should be stored in a cool, dry place. It is best to consume it within a few days of opening the packaging to enjoy its freshness and flavor.
10. Exported Worldwide: Irish dry cured ham has gained popularity internationally and is exported to various countries. Its high-quality taste and traditional production methods have made it a sought-after product.
