Curing a fresh ham

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Original poster
Jan 29, 2007
Hi All,

I do not like salty Ham. (I do not like it Sam I am) I prefer Ham Like the "Honey Baked" brand. Can a ham be cured with something other than salt or by using significantly less salt? After it is "cured" how long do I need to wait before I can smoke the meat? Am I looking for about 155 degrees X 1 hr per pound of meat? Thanks for your patience & help in advance.

Joe, sounds like you may want to do a sugar cure if you want the sweetness. I know most of the grocery stores in my area carry Morton's Sugar Cure. It has the added salt, sodium nitrites and nitrates needed to cure the meat and kill the beasties that will make you sick. The "Honey Baked" is the glazing that is added to the ham, sometimes during the smoking process or after during the cooking/reheating before serving.
Thanks for the help. I have already picked up the morten's sugar cure. I will keep you updated.

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