To Cure Hams
This traditional ham curing method results in a richly flavored, smoky ham with a savory and slightly sweet profile. Ideal for those who appreciate classic cured meats, it involves a thorough salting, resting, and smoking process that enhances the meat's depth and tenderness, perfect for special occasions or hearty meals.
Ingredients
Instructions
- Mix thoroughly the saltpeter, one pint of fine salt, and brown sugar, then rub over the hams and let stand for 24 hours.
- Rub the meat with two pints of fine salt and black pepper.
- Let stand for 5 days, then rub the meat again with fine salt.
- Set aside for 30 days, then hang and wash off the salt.
- Have the ham smoked at a good smokehouse for 10 days.
- Rub the ham with red pepper when finished, then wrap in brown paper.
Nutrition & Diet Analysis (per serving)
225
kcal
11% 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).