Home Cured Ham

[Bigtank]

I'm getting a hog from a local grower in April. This farmer raises hogs old school (not confinement) and special feed. I've had his hogs before and they are much richer than store bought pork. My question is I have never cured a ham. I'm think I can make the normal wet cured ham. But I'm thinking about trying an old school "Country Ham". I would like some advice from anyone that does Country Ham. Thanks in advance.

 

[SmokinEdge]

I'm getting a hog from a local grower in April. This farmer raises hogs old school (not confinement) and special feed. I've had his hogs before and they are much richer than store bought pork. My question is I have never cured a ham. I'm think I can make the normal wet cured ham. But I'm thinking about trying an old school "Country Ham". I would like some advice from anyone that does Country Ham. Thanks in advance.

Country ham is not as simple as the name suggests. Lots of details in that that have to be just right. And it takes a very long time, 6 months being minimum and 12 months more normal. Here is a great method to make a delicious ham, follow the recipe adjust for weight and it’s guaranteed perfect ham in about 2 weeks.

 

[Bigtank]

Thanks for the reply, I've been researching it. Looks quite in depth that's why I'm researching it to see if it can be done safely without a lot of special equipment. That said I would be up for any really good Ham recipes. I don't see a link to the recipe you mentioned. I don't like really salty ham, country ham looks like it might be quite salty.

 

[chopsaw]

~5 days from Picnic to Ham....

I use non enhanced picnics... enhanced is OK but I cut the ingredients in half (1/2), to accommodate all the stuff processors add... Gently heat 10% the weight of the picnic, of Low Salt Vegetable stock, to about 100F.... 9# picnic ~400 grams of stock.... Once warm, ADD IN ORDER and...

www.smokingmeatforums.com

I do all my hams with Dave's injection method . I go 10 to 14 days .