*  Exported from  MasterCook  *
                       DRY SALT CURE FOR A 14-LB HAM
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pork
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Ham (English hams weigh
                         -roughly 14 to 20 lbs)
    1       oz           Brown sugar
      1/2   oz           Saltpeter (from the
    2       lb           Rough salt
   The same method may be used for bacon.  A leg of pork
   severed from the whole side is called a ham.  When the
   leg is left attached to the side, and severed only
   after the cure, it is called a gammon.
   You will need a salting pan.  Leave the ham unskinned.
   Rub in the sugar and the saltpeter first, paying
   particular attention to the bone ends. Then rub on
   half the salt and put the ham to rest on slats in a
   slating trough (best if it has a channel for the brine
   to drain out).  Rub in the rest of the salt at the end
   of a week.  Leave the ham to take the salt for a total
   of 3 weeks (depending on the size of the ham), turning
   regularly. Then hang the ham to dry in a draft of warm
   air for a day or two.  If you would like to smoke your
   own, you will need a barrel smoker or a smoking shed.
   Light the fire with kindling first, then feed it with
   beech, birch, or oak sawdust.  Smoke over the open end
   of a smoker barrel.  Keep the fire smoldering
   constantly - it is not good for the cure to allow
   changes in temperature.
   Twenty-four hours in the smoke shoudl suffice for a
   ham; 6 hours is enough for a side of bacon.  York hams
   are then hung to mature for 2 to 3 months in a
   tgemperature and humidity controlled room.
   Time:  3 weeks plus.
   From:  “The Old World Kitchen - The Rich Tradition of
   European Peasant Cooking” by Elisabeth Luard, ISBN
   0-553-05219-5 Posted by: Karin Brewer, Cooking Echo,
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