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Need help making some ham!!!

post #1 of 3
Thread Starter 

My grandma put me in charge of making the ham for Thanksgiving this year.  She says it is a pork fresh ham roast around 8 pounds with a bone it.  I have been asking her questions and it sounds like it has not been cured.  I was curious if anyone had any curing methods I should use and how long it will take to cure.  Looking foward to hearing all the ideas.  Thanks

post #2 of 3

Check the WIki, Pops had a reciepe I have seen starting with a freash pork hind quarter I think.  Good luck and Keep us posted.

post #3 of 3

http://www.smokingmeatforums.com/forum/thread/89979/from-hog-leg-to-easter-ham   This is the link I was talking about.  Hope it helps.

 

Nick

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