How to Cure Ham

Mix the Curing Ingredients

Mix 2 pounds (0.9 kg) of non-iodized salt and 1 pound (0.4 kg) of white or brown sugar in a bowl. The sugar will offset the salty flavor.

Add approximately 1 ounce (28 g) of saltpeter to help preserve the curing flavor. Blend the saltpeter, salt, and sugar.

Combine 8 tablespoons (118 ml) of brown sugar, 2 cups (1.8 metric cups) of salt, 2 tablespoons (29 ml) of red pepper, 4 tablespoons (59 ml) of black pepper and 1/2 teaspoon (2.4 ml) of saltpeter if you want to use an alternative recipe. Mix all the ingredients before applying them to the ham.

Add the Curing Mix to the Ham

Open the hock-end portion of the ham. Add at least 3 tablespoons (44 ml) of curing mix inside the ham to cover the middle joint. Applying the cure inside the ham prevents the bone from spoiling.

Cover the skin of the ham with the curing mix, then cover the lean cuts of the ham.

Place the cured ham in wrapping paper. Cover the wrapping paper tightly to keep the cure mixture on the ham.

Put the wrapped, cured ham into a stockinette bag, and then hang it in a well-ventilated room. Let the ham cure 2.5 to 3 days per pound of ham. Depending on the size, ham needs up to 40 days of cold weather for curing to prevent it from spoiling.

Complete the Curing Process and Age the Ham

After 3 days of curing, remove the wrapping paper from the ham. Remove any mold and excess curing mix from the ham by using a cloth and some vinegar.

Blot the ham dry with the cloth, and cover it with vegetable oil, which will keep mold growth at bay. The curing process should completely cure the ham by the beginning of April.

Re-wrap the ham to prepare it for aging. Place it in a stockinette and let it hang in the same well-ventilated area where you cured it. Age the ham for 3 to 6 months so it achieves more flavor.