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Ok thanks

Sorry one final question, should the ham be soaked in water at all prior to either poaching it or baking it?

Ok thanks all. Will turn it regularly

So I'm not sure how successful that was. I injected at the bone points in the diagram and then along the main bone from the knuckle to the fat end and that pretty much consumed all the solution. I collected up what pooled several times over the next 45 minutes or so and injected it into the fat...

Thanks

Ok. I have to say I feel a bit nervous about having a 10kg piece of meat sat in the fridge for the next 14 days and it not be submerged in brine as I would naturally assume it would start to go off...especially if I don't do a perfect job with the injection. I take it freezing it once injected...

Sorry I should have said that I will be removing the skin. Once cured, I'll also be poaching it until it's just cooked and then finishing it in the oven with a glaze. Yes the Instacure is 6.25% Nitrite and sorry, but no access to phosphate here in France. OK, so should I go with the ratio you...

Hi, No, I've done it once before but had more time then. I have Instacure #1 and a syringe which I used last time, just not sure what make up of cure I used. Just picked up the ham (yes it's a rear leg ham or jambon entier as it is know here in France) and it weighs 10.775kg with the skin on

Hi All, Have I left it too late to cure a 10kg ham for Christmas? Spent hours browsing this amazing site and now I have brines and formulas spinning in my head. As I understand it, following Pop's Brine would take too long, but would SmokinEdge's method be ok for a such a large ham? "For larger...