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Dry Cured Ham

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Ingredients
  Pork leg 19 Pound, rinsed, deboned
  Coarse ground kosher salt 1 1⁄2 Pound (Curing and salt is washed away)
  Lard 4 Cup (64 tbs)
  Coarse ground pepper 4 Cup (64 tbs)
Directions

MAKING:
1)Place the rinsed pork leg in a tray and cover with Kosher salt.
2)Wrap in cling wrap and leave for 19 days in the refrigerator draining the liquid every 2 days.
3)Make sure the meat is covered with the salt at all times.
4)At day 19 rinse off the salt and dry with paper towels. Apply lard and pepper corns liberally and wrap in cheese cloth and tie with strings.
5)Hang it up for 4 to 5 months in an open area.

SERVING:
6)Serve to your liking and enjoy.

Things You Will Need
Platic/Cling Wrap
Glad press and seal
Cheese Cloth- 6 sq yards
Weights- 10 pounds in total
Strings- To tie the meat

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Taste: 
Savory
Method: 
Curing
Ingredient: 
Pork
Restriction: 
Low Sugar

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