Curing Ham - Country Style
Ingredients
Instructions
- Weigh hams to be cured.
- Cool until body heat is out.
- Divide sugar and salt into 3 equal parts.
- Use mix at three different times.
- First application is when meat is cool.
- Second application is on the third day.
- Third application is on the tenth day.
- Be sure to fill shank end with mixture.
- Rub salt on skin, also.
Nutrition & Diet Analysis (per serving)
86
kcal
4% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).