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In Reply to: Home Cured Fresh Ham posted by Bill in Denver on December 04, 2012 at 23:46:06:
The important thing to remember when curing a ham is to make sure you add the minimum amounts of cure and salt. Sweetness is a matter of ones personal choice. After that whatever you decide to do with flavours is another personal choice. As Jazzy points out injecting is a very good idea.
When going with the minimum amounts of salt and cure (per the Dizzy Pig site)your hams will never be overly salty
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