Soaking a ham bag is an important part of preparing a juicy, flavorful ham. The ham bag helps keep the ham moist during cooking by preventing the meat from drying out. There are a few key ingredients you’ll want to soak your ham bag in before cooking to really bring out the best flavor.
Why Soak the Ham Bag?
Soaking the ham bag serves multiple purposes:
- It adds extra moisture – The ingredients you soak the bag in will impart moisture into the meat.
- It enhances flavor – Not only do the soak ingredients add moisture, but they also impart delicious flavor into the ham.
- It tenderizes the meat – A good brine will help break down tough proteins in the ham to make it more tender.
- It preserves freshness – The salt and sugar in a typical soak mixture also help maintain the quality and freshness of the meat.
Starting with a soak gives you a major head start on flavor compared to cooking an unsoaked ham. The ham bag helps the soaking liquid really penetrate deep into the meat.
Choosing Your Soak Ingredients
There are three major components that go into a good ham soak:
1. Salt
Salt is arguably the most important ingredient for soaking a ham bag. The salt penetrates deep into the meat, dissolving tough proteins to make the ham more tender. It also helps the ham retain moisture.
For a typical 8-10 pound ham bag, you’ll want 1/2 – 1 cup of salt in your soak mix. Kosher salt or sea salt work best, as the larger grains dissolve well. Table salt with smaller grains can also be used.
2. Sugar
Sugar balances out the salty brine and adds sweetness that caramelizes and forms a delicious glaze on the ham as it cooks. For an 8-10 pound ham, use around 1/2 cup of brown sugar or molasses in your soak.
3. Aromatics
Aromatic ingredients like spices, herbs, vegetables, and fruits add tons of flavor complexity. Common aromatics for ham bag soaks include:
- Whole cloves
- Bay leaves
- Cinnamon sticks
- Allspice berries
- Peppercorns
- Chopped onions
- Garlic
- Apple juice or cider
- Pineapple juice
Feel free to get creative with aromatics based on your tastes!
The Soaking Process
Now that you know what to soak the ham bag in, let’s look at the soaking process:
1. Make the soak mixture
Combine all the salt, sugar, and aromatics together in a large container like a bucket or cooler. You want enough liquid to submerge the entire ham bag. For an 8-10 pound ham, you’ll need about 4-6 quarts of water in addition to the soak ingredients.
2. Submerge the ham
Place the ham into a ham bag or wrap tightly with cheesecloth. Put the ham bag into the soak mixture, making sure it’s fully submerged. Use a plate or weight to keep it down if needed.
3. Soak overnight
For the best results, soak the ham in the fridge for 8-12 hours. The longer time allows the brine to really penetrate deep into the meat.
4. Remove and rinse
In the morning, remove the ham and discard the soak mixture. Rinse the ham bag thoroughly under cold water. Pat it dry with paper towels.
5. Continue curing if desired
For even more flavor, you can let the ham sit in the fridge uncovered for 8-12 hours. This “dry brining” allows the salt to continue penetrating the meat.
6. Cook as desired
Your ham is now ready for cooking! Bake, roast, or smoke the ham bag to your liking.
Recommended Soak Mixtures
Here are some recommended ingredient combinations for delicious ham bag soaks:
Brown sugar glaze brine
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 teaspoon cloves
- 2 bay leaves
- 1 cup apple juice
Spiced rum brine
- 1 cup salt
- 1/2 cup molasses
- 1 cup dark rum
- 1 tablespoon whole allspice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Pineapple glaze brine
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 (20 oz) can crushed pineapple
- 2 bay leaves
- 1 teaspoon peppercorns
Frequently Asked Questions
Still have some questions about soaking your ham bag? Here are answers to some commonly asked questions:
Does the ham bag really make a difference?
Yes! The ham bag helps the brine really penetrate and spread evenly throughout the meat. Without the bag, the brine will only penetrate the outer layer.
Can I reuse the ham bag?
It’s best to use a new ham bag each time for food safety. Reusing bags increases the risk of contamination. Discard the bag after cooking the ham.
What temperature should the brine be?
For safety, the brine and ham should be kept chilled in the refrigerator during soaking. Avoid soaking at room temperature.
How much brine do I need?
You’ll need about 1 quart of brine per 2 pounds of ham. So for an 8-10 pound ham, mix up 4-5 quarts of brine.
Is it okay to soak the ham for longer?
Yes, you can safely soak the ham for up to 2 days in the refrigerator. Extended brining deepens the flavor.
Can I cook the ham right after soaking?
It’s best to let the ham rest in the fridge for about 8-12 hours after removing it from the brine before cooking. This helps the flavor distribute evenly.
Conclusion
Soaking your ham bag in a flavorful brine is a simple way to take your holiday ham to the next level. Use this guide to learn how to mix up a delicious brine, soak your ham correctly, and cook up the juiciest and most flavorful ham possible. Getting the right balance of aromatics, sweetness, and saltiness in your soak will give you a mouthwatering centerpiece ham to remember.