Dry Salt Cure for a 14-Lb Ham

1. 1

   The same method may be used for bacon.

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   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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   You will need a salting pan.

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   Leave the ham unskinned.

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   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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   Rub in the rest of the salt at the end of a week.

9. 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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    Then hang the ham to dry in a draft of warm air for a day or two.

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    If you would like to smoke your own, you will need a barrel smoker or a smoking shed.

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    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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    Keep the fire smoldering constantly - it is not good for the cure to allow changes in temperature.

15. 15

    Twenty-four hours in the smoke shoudl suffice for a ham; 6 hours is enough for a side of bacon.

16. 16

    York hams are then hung to mature for 2 to 3 months in a tgemperature and humidity controlled room.

* Per serving · 4 servings · Values may vary.