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1
The same method may be used for bacon.
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2
A leg of pork severed from the whole side is called a ham.
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When the leg is left attached to the side, and severed only after the cure, it is called a gammon.
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4
You will need a salting pan.
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Leave the ham unskinned.
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6
Rub in the sugar and the saltpeter first, paying particular attention to the bone ends.
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Then rub on half the salt and put the ham to rest on slats in a slating trough (best if it has a channel for the brine to drain out).
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8
Rub in the rest of the salt at the end of a week.
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9
Leave the ham to take the salt for a total of 3 weeks (depending on the size of the ham), turning regularly.
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10
Then hang the ham to dry in a draft of warm air for a day or two.
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11
If you would like to smoke your own, you will need a barrel smoker or a smoking shed.
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12
Light the fire with kindling first, then feed it with beech, birch, or oak sawdust.
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Smoke over the open end of a smoker barrel.
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14
Keep the fire smoldering constantly - it is not good for the cure to allow changes in temperature.
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15
Twenty-four hours in the smoke shoudl suffice for a ham; 6 hours is enough for a side of bacon.
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16
York hams are then hung to mature for 2 to 3 months in a tgemperature and humidity controlled room.
