Dry Salt Cure for a 14-Lb Ham - ham

Method

• The same method may be used for bacon.
• A leg of pork severed from the whole side is called a ham.
• When the leg is left attached to the side, and severed only after the cure, it is called a gammon.
• You will need a salting pan.
• Leave the ham unskinned.
• Rub in the sugar and the saltpeter first, paying particular attention to the bone ends.
• Then rub on half the salt and put the ham to rest on slats in a slating trough (best if it has a channel for the brine to drain out).
• Rub in the rest of the salt at the end of a week.
• Leave the ham to take the salt for a total of 3 weeks (depending on the size of the ham), turning regularly.
• Then hang the ham to dry in a draft of warm air for a day or two.
• If you would like to smoke your own, you will need a barrel smoker or a smoking shed.
• Light the fire with kindling first, then feed it with beech, birch, or oak sawdust.
• Smoke over the open end of a smoker barrel.
• Keep the fire smoldering constantly - it is not good for the cure to allow changes in temperature.
• Twenty-four hours in the smoke shoudl suffice for a ham; 6 hours is enough for a side of bacon.
• York hams are then hung to mature for 2 to 3 months in a tgemperature and humidity controlled room.