How to Cure Ham ???

Discussion in 'Pigs' started by TC, Nov 19, 2006.

  1. TC

    TC Well-Known Member

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    Can someone please tell me a simple fast way to cure ham? We have butcher our own hogs for a while but miss the taste of store bought ham. (not canned ham but like a spiral ham) We are butchering this next weekend and want to cure the hams. Please help. :)
     
  2. Pony

    Pony STILL not Alice Supporter

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    Of course, my first smart aleck impulse was to suggest laying hands on it, but I suppose that wouldn't be very helpful... ;)

    Do you want to do a dry or wet cure? Are you planning to smoke it?

    The instructions I have here at home are in the book you will find on Morton's site:

    http://www.mortonsalt.com/consumer/products/meatcuring/index.htm

    This site has some GREAT step-by-step instructions (as well as an interesting history) on salt curing hams:

    http://www.ext.vt.edu/pubs/foods/458-223/458-223.html

    Good luck and have fun!

    Pony!
     

  3. Allan Mistler

    Allan Mistler Just a simple man

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    Central New Hampshire
    TC... The following vendor http://www.butcher-packer.com/ has a wide assortment of curing brine mixes and I've had excellant luck with them. There is a Hickory flavored brine mix which will give you a lightly smoked flavor without the need to do your own smoking.