How To Cure Hams

1. 1

   Use only corn fed hogs.

2. 2

   Mix the last three ingredients thoroughly and rub over the hams (being certain to get plenty in the hock) and let stand for 24 hours.

3. 3

   Then rub the meat with the remaining salt and pepper.

4. 4

   Let stand for five days and then rub meat again with fine salt.

5. 5

   Set aside in a cool place for 30 days (a good curing temperature is approximately 40F).

6. 6

   At the end of that time, hang the meat up and brush off salt.

7. 7

   Have hams smoked at a good smoke house, smoking them for ten days with hickory or apple wood.

8. 8

   When finished, dust entire surface of hams with ground red pepper; wrap carefully in brown paper, followed with muslin bags.

9. 9

   Hang up with the hock down.

10. 10

    Hams prepared in this manner will keep indefinitely, and flavor and quality improves with time.

* Per serving · 4 servings · Values may vary.

No additional tips available.