<![CDATA[Easter Ham Brine]]>Haven’t posted in a few months as the shop I process at had a couple other cutters leave/get fired, and as finding help in the Cleveland area is nearly impossible, I’ve been super busy tied between the two companies I work for.
However, I am posting this for Easter ham brine discussion. What spices and ingredients do y’all use in your ham brines? I currently use toasted juniper berries, black peppercorns, fennel, cinnamon sticks, and nutmeg, along with garlic and brown sugar, salt, and curing salt. Is there anything else you guys typically use?

]]>https://waltonsdev.nodebb.com/topic/5224/easter-ham-brineRSS for NodeThu, 10 Sep 2026 20:51:22 GMTFri, 08 Apr 2022 01:58:58 GMT60<![CDATA[Reply to Easter Ham Brine on Mon, 11 Apr 2022 04:19:49 GMT]]>Ridley Acres said in Easter Ham Brine:

Koops Arizona heat mustard

I absolutely love that stuff!

]]>https://waltonsdev.nodebb.com/post/75135https://waltonsdev.nodebb.com/post/75135Mon, 11 Apr 2022 04:19:49 GMT<![CDATA[Reply to Easter Ham Brine on Mon, 11 Apr 2022 04:17:12 GMT]]>Deepwoodsbutcher We used it commercially for turkey ham and it worked very well, so I still use it too.

]]>https://waltonsdev.nodebb.com/post/75134https://waltonsdev.nodebb.com/post/75134Mon, 11 Apr 2022 04:17:12 GMT<![CDATA[Reply to Easter Ham Brine on Sun, 10 Apr 2022 14:18:03 GMT]]>fallis10 said in Easter Ham Brine:

Ridley Acres mustard seed or actual mustard?

I used actual mustard.

]]>https://waltonsdev.nodebb.com/post/75095https://waltonsdev.nodebb.com/post/75095Sun, 10 Apr 2022 14:18:03 GMT<![CDATA[Reply to Easter Ham Brine on Sat, 09 Apr 2022 11:36:38 GMT]]>fallis10 Definitely. It is great for a nice classic ham flavor

]]>https://waltonsdev.nodebb.com/post/75023https://waltonsdev.nodebb.com/post/75023Sat, 09 Apr 2022 11:36:38 GMT<![CDATA[Reply to Easter Ham Brine on Sat, 09 Apr 2022 01:30:15 GMT]]>Deepwoodsbutcher I actually have a packet of California ham spice I won in November from a Bunzl contest but haven’t used it yet. I probably should try it out!

]]>https://waltonsdev.nodebb.com/post/75003https://waltonsdev.nodebb.com/post/75003Sat, 09 Apr 2022 01:30:15 GMT<![CDATA[Reply to Easter Ham Brine on Sat, 09 Apr 2022 01:29:05 GMT]]>Ridley Acres mustard seed or actual mustard?

]]>https://waltonsdev.nodebb.com/post/75001https://waltonsdev.nodebb.com/post/75001Sat, 09 Apr 2022 01:29:05 GMT<![CDATA[Reply to Easter Ham Brine on Sat, 09 Apr 2022 01:28:38 GMT]]>calldoctoday it is fennel seed like you would put in Italian sausage, but you toast the seeds in a hot skillet with no oil, just to open them up and the flavor profile becomes sort of fruity. It is something I once tried on cold smoked salmon for the brine and knew I had to do it on ham too. For a 12 pound ham, I use about a tablespoon of whole fennel seed.

]]>https://waltonsdev.nodebb.com/post/75000https://waltonsdev.nodebb.com/post/75000Sat, 09 Apr 2022 01:28:38 GMT<![CDATA[Reply to Easter Ham Brine on Sat, 09 Apr 2022 00:21:38 GMT]]>fallis10 Walton’s makes a good Ham Brine mix & then I duece it up a bit with various things like muscadine wine, pickling spices, Juniper berries if I can find them, whole cloves, nutmeg, etc. I have never tried the fennel. That sounds interesting.

]]>https://waltonsdev.nodebb.com/post/74993https://waltonsdev.nodebb.com/post/74993Sat, 09 Apr 2022 00:21:38 GMT<![CDATA[Reply to Easter Ham Brine on Fri, 08 Apr 2022 20:14:57 GMT]]>Koops Arizona heat mustard

]]>https://waltonsdev.nodebb.com/post/74954https://waltonsdev.nodebb.com/post/74954Fri, 08 Apr 2022 20:14:57 GMT<![CDATA[Reply to Easter Ham Brine on Fri, 08 Apr 2022 14:24:32 GMT]]>I use California ham spice which has some of the things you listed. I also like to add cloves and all spice

]]>https://waltonsdev.nodebb.com/post/74900https://waltonsdev.nodebb.com/post/74900Fri, 08 Apr 2022 14:24:32 GMT