Try this Salt Cured Ham recipe, or contribute your own.
Suggest a better descriptionOkay, Gary, To salt down a ham you will again need a FRESH ham. If at all possible, find some Jefferson Island Salt. We have less trouble loosing hams when we use that. If not, use canning salt -- DO NOT USE IODIZED SALT. For each ham use two pints of salt. Rub salt in well to all sides of ham, filling bone cavity. (cont) >> I suppose that I should have told you prior to this that you have to have a salt box constructed of wood -- a very strong salt box. It may have to withstand the assault of neighborhood dogs. Box should be large enough to hold hams in a single layer. (Ours is 3x5 on the bottom and about 2 high.) Size doesnt matter much as long as hams dont butt up against each other and its not so small that the dogs can move it. On to curing: You will have salt left after rubbing on hams. Place a thin layer of the salt in the bottom of the box. Place ham on this, skin side down. Pour the >>> remaining salt on the ham. Place top on box and secure. Find a handy calendar and mark down three weeks. Okay, ham comes up then. Wash salt off ham and LIBERALLY coat with black pepper. (Use dust mask from workshop if pepper bothers you.) Place in cloth sack (old pillow case will do nicely) and hang. Do not cut for at least 6 months, 1 year is better. All of this should be done when the temp is 35 to 50 degrees. Good luck. No guarantees. (Sugar cure is better!) Virginia (KY)
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Serving Size: 1 Serving (1166g) | ||
Recipe Makes: 1 | ||
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Calories: 3010 | ||
Calories from Fat: 405 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45g | 60 % | |
Saturated Fat 13.7g | 69 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 14g | ||
Cholesterol 8.5mg | 3 % | |
Sodium 593.1mg | 20 % | |
Potassium 14528mg | 382 % | |
Total Carbohydrate 746.9g | 220 % | |
Dietary Fiber 305.3g | 1221 % | |
Sugars, other 441.6g | ||
Protein 127.2g | 182 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3010
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