Equipment
Ingredients
The Meat
- 500 g pork tenderloin, trimmed of silverskin
Curing Brine
- 500 ml water
- 25 g kosher salt
- 30 g maple syrup
- 1½ g prague powder #1
- 2 g black peppercorns, whole
- 1 bay leaf, dried
- 1 garlic clove, smashed
Glaze (Optional)
- 15 ml maple syrup
- 10 g dijon mustard
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 173 kcal
- Protein
- 22 g
- Carbohydrates
- 11 g
- Fat
- 5 g
- Fiber
- 0 g
- Sugar
- 7 g
- Sodium
- 3346 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 59 mg
- Potassium
- 774 mg
- Calcium
- 43 mg
- Iron
- 1.6 mg
- Magnesium
- 31 mg
- Phosphorus
- 3 mg
- Zinc
- 1.9 mg
- Vitamin A
- 1 mcg
- Vitamin C
- 2 mg
- Vitamin E
- 0.0 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.14 mg
- Niacin
- 0.0 mg
- Folate
- 0 mcg
- Water
- 222 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the brine by combining 250ml of the water with salt, maple syrup, Prague Powder #1, peppercorns, bay leaf, and garlic in a saucepan. Heat over medium until salts dissolve completely.
Remove brine from heat and add the remaining 250ml of cold water to lower the temperature. Chill in the refrigerator until the liquid is completely cold (below 4°C/40°F). Never add raw meat to hot brine.
Place the trimmed pork tenderloin in a non-reactive container or resealable bag. Pour the cold brine over it, ensuring the meat is fully submerged. Seal and refrigerate for 24 to 48 hours. Turn the bag once halfway through.
Remove pork from brine and rinse thoroughly under cold water to remove excess surface salt. Pat very dry with paper towels. Place on a wire rack uncovered in the fridge for 2-4 hours to form a pellicle (a tacky surface layer).
Preheat oven to 110°C/225°F. Place the pork on a wire rack over a baking sheet. Bake until the internal temperature reaches 63°C/145°F. If using glaze, brush it on during the last 10 minutes.
Remove from oven and let rest for at least 20 minutes before slicing. The meat will be pink; this is the result of the curing salt, not undercooking.
Chef's Notes
- Prague Powder #1 (Pink Curing Salt) is non-negotiable for this recipe. It prevents botulism during low-temp cooking and provides the distinct 'ham' flavor and color.
- Do not confuse Prague Powder #1 with Himalayan pink salt; they are chemically different and not interchangeable.
- Trim the silverskin (the tough white connective tissue) completely before curing, or the ham will curl and be chewy.
- This 'ham' makes incredible Eggs Benedict or can be diced into omelets.
- For a festive presentation, roll the tenderloin in cracked black pepper or dried herbs before roasting.
Storage
Refrigerator: 1 week — Store tightly wrapped or vacuum sealed.
Freezer: 3 months — Best frozen as a whole piece rather than slices to prevent drying.
Reheating: Gentle pan-fry or eat cold.
Troubleshooting
Meat is gray inside instead of pink
Cause: The curing brine did not penetrate to the center
Fix: Meat is still safe to eat as roast pork, but lacks ham flavor
Prevention: Ensure the full 48-hour cure time for thick tenderloins
Ham is too salty
Cause: Meat was not rinsed well enough after brining
Fix: Serve with unsalted sides or in a dish with creamy sauce
Prevention: Soak the cured meat in fresh water for 30 minutes before roasting
Cultural Context
While traditional hams are made from the hind leg of the pig and cured for weeks, this 'quick ham' utilizes the tenderloin (often called Canadian Bacon when smoked) to replicate the flavor profile in a fraction of the time. It brings the preservation techniques of European charcuterie into the modern home kitchen.
