Curing a Ham for Chirstmas Part 2

Sorry it's been a little more than a week since we last talked. The ham came out of the brine last Thursday and it's been hanging in the fridge. I'll let it go a few more days, then I'll put it on to smoke.

Curing a Ham for Christmas

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



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.