ottawa foodies

I tried a ham brine and boil recipe that turned out well but the final deli sliced meat was under salted. The recipe called for an overnight soak in water which is probably where the salt went. Should I amend the recipe to no overnight soak? Only a few hours? Buy deli meats in future? Anyone have a better recipe?

Depends what kind of ham you are using. If you are buying a true southern ham, wrapped in cloth, they benefit from a soaking. Otherwise I never soak a ham, but I will bring it to room temperature in warm water, still wrapped in plastic, before cooking. It stays moist after cooking that way.

Have you checked out the books from the Marianski brothers, Leno Poli's website or the Charcuterie book? Brine time is very dependent on weight. Did you add a cuting salt to it as well or just NaCl?

All done by weight and curing salt was added. I think the salt just leeched out in the overnight soak.