30 November, 2011

Curing a Ham for Christmas

Ham ready to cure

I picked up a 22# ham today. I'm brining it with the bacon cure recipe. I ended up making 10 liters.

Removing the aitch bone

Before I put it the bucket, I removed the aitch bone. This is part of the hip bone that will cause carving trouble later. I gave it to the dog.

See you in a week.


Jon in Albany said...

I have always wanted to do this. I'm looking forward to seeing how it turns out.

mac said...

@JIA It's not to hard, all you need is a leg and a bucket big enough to hold it. Join in on the fun. Thanks for writing!

jolie said...

Hello hams. . .

I googled aitch bone, and wound up on this web site for quite a while: http://www.wedlinydomowe.com/about/conference/convention-6


mac said...

I've never really looked at the website but I have their book Home Production of Quality Meats and Sausages. It's about 700 pages of techie sausage love.