Pickled Ham Recipe (Old Fashioned Way)

Some recipes take me right back to my grandma’s kitchen, and this pickled ham recipe is one of them. It’s an old fashioned pickled ham, cured gently in a sweet and savory brine, then slow-roasted until tender and full of flavor.

Pickled ham isn’t smoked like regular ham—it’s cured in a spiced brine that gives it a bold, tangy taste. Folks here in Minnesota love it cold in sandwiches or warm with mashed potatoes.

I’ve made it many times right alongside my whole hog potato salad or fancy mac and cheese, and it’s always a hit.

You only need simple pantry spices, pork, and time. If you enjoy real homemade flavor, you’ll want to try this.

Let’s make it together—your kitchen is going to smell amazing

What’s The Taste of This Pickled Ham

Pickled ham has a deep, savory flavor with a little sweet and tangy bite from the curing brine. It’s not like smoked ham – this one is cured but not smoked or pressed.

The texture is soft but firm enough to slice nice and thin, and the spices give it a warm, balanced taste.

It’s great on a sandwich, even better warm with a side of vegetables or mashed potatoes. Once you try it, I promise you’ll come back to it again and again. I always keep a few slices in the fridge.

Ingredients For Pickled Ham Recipe

For the Curing Brine:

• 6 cups water
• 2 teaspoons saltpeter (also known as potassium nitrate; optional but helps preserve color and shelf life)
• ½ cup white granulated sugar
• ½ cup kosher salt
• 1 teaspoon black peppercorns
• 2 teaspoons whole allspice
• 2 teaspoons whole coriander seeds

For the Pork:

• 4–5 pounds pork leg (or pork shoulder, rump, or any boneless cut you like) – Trim off excess fat, Cut into large chunks, about 2 inches thick

How To Make Pickled Ham

Step 1: Make the Brine

In a big pot, pour in the water. Add the saltpeter (if using), sugar, salt, peppercorns, allspice, and coriander. Turn the heat on high and bring it to a boil. Once it starts boiling, reduce the heat and let it simmer for 10 minutes. Tip: Stir it gently a few times so the sugar and salt dissolve well.

Step 2: Cool the Brine

After simmering, take the pot off the stove and place it in your kitchen sink filled with cold water. This will help cool the brine quickly. It’s important to let the brine cool fully before pouring it over the meat.

Step 3: Prep the Pork

Trim off any thick fat from the pork. Then slice the meat along the grain into big pieces, about 2 inches thick. You’ll be slicing the meat thin later, so make sure the pieces are easy to handle.

Step 4: Cure the Pork

Place the pork into a deep container with a tight lid. Pour the fully cooled brine over the pork until the meat is covered.
Place a plate on top to keep the pork under the brine, then cover the container and place it in the fridge.

Curing Time: Cure for 24 hours per 1 inch of thickness. For 2-inch pieces, leave it for 48 hours.

Step 5: Roast the Pork

Preheat your oven to 350°F (175°C).
Take the pork out of the brine and wrap each piece tightly in foil. Put them in a large roasting pan.
Bake for 45 minutes plus 15 minutes per pound of meat.
For example, a 4-pound piece bakes for 1 hour and 45 minutes.

Step 6: Cool and Slice

If you’re eating it hot, let it rest for 5 minutes before slicing.
If you’re making cold cuts, let it cool completely before slicing thin.

Chef Notes

• No Saltpeter? It’s okay to skip it. It helps with color and shelf life, but the recipe still works fine without it.
• Use Fresh Spices: Whole spices give better flavor. Don’t crush them.
• Cut Even Sizes: Makes the curing and cooking more even.
• Use a Lid: Keeping the meat covered fully in brine helps it cure right.

Extra Touches and Swaps

I’ve played around with this recipe over the years. Here’s how you can mix it up:

• Add garlic cloves to the brine for extra depth.
• Swap coriander with mustard seeds if you prefer that flavor.
• Try it with apple cider vinegar added to the brine for a tangy twist.
• You can use turkey or chicken thighs instead of pork for a lighter version.
• If you like it a little sweet, add a tablespoon of honey or brown sugar to the brine.

What To Serve

• Cold on sandwiches with mustard and pickles
• Warm with mashed potatoes and green beans
• Chopped in a potato salad – yes, like my whole hog potato salad
• On mac and cheese for a salty kick – it goes great with my fancy mac and cheese
• Tucked in a warm dinner roll with a little mayo or mustard

Leftover Storage Tips

I recommend wrapping it tightly in foil or plastic wrap to keep it fresh. I usually store mine in an airtight container in the fridge, and it stays good for up to 7 days.

If you want to save some for later, you can freeze the sliced ham too—just make sure it’s wrapped well and stored flat to avoid freezer burn.

When you’re ready to enjoy it again, reheat it gently in a pan with a little splash of water or cover and microwave it for a few seconds.

This pickled ham recipe is simple, tasty, and keeps well. I hope it brings that same homemade comfort to your table.

Try it out, slice it thin, and enjoy it your way. Let me know how it turns out—and don’t forget to follow me on Pinterest for more recipes from my Minnesota kitchen.