GoGriz
Well-known member
- Joined
- Jun 11, 2021
- Messages
- 348
Harvested a wild pig a week or two ago. I have a long list of recipes that I want to use with it, but I thought I would start with a cured ham (this will be my first time curing a ham). I am using the American-Style Brown-Sugar-Glazed Holiday Ham recipe from the book Charcuterie.
The ham is into the brine and ready for a week long nap in the fridge:
The ham weighed in at 6-1/2 lbs. I am leaving the bone in for this, so I will be injecting the cure around the bone to make sure it cures throughout. Fingers crossed it turns out as good as I hope it does!
The ham is into the brine and ready for a week long nap in the fridge:
The ham weighed in at 6-1/2 lbs. I am leaving the bone in for this, so I will be injecting the cure around the bone to make sure it cures throughout. Fingers crossed it turns out as good as I hope it does!