Ham #1

Going to make some ham.

Picked up half a leg (~3kg) (the ‘butt-half’ as the Americans would call it) from one of our friendly butchers. It was deboned but the bones have been kept as they’ll be cured and smoked like the everything else and are great for stocks / soups (you’ll often find ‘bacon bones’ in butchers which are the same thing)

The cure recipe was derived from this very informative post. I’ve gone for a low salt, medium sugar cure. I’ve also injected the cure which speeds the cure time up dramatically. (@ a pump rate 20%) I’m using Prague Powder #1 for the Nitrite.