Kitchen Essential

Ham is thicker than bacon, so penetration by either sweet pickle or dry cure takes longer: 3 days per lb should be allowed. If the brine cure is used, it is a good idea to inj_ectaround the bone with the brine pump before the ham i_stotally immersed in the pickle, after which it should be tur_nedevery 2 days and the brine must be stirred. The rule applies about temperature as in all protracted cures, namely that it is far safer to keep it around 35^° F. After the curing period, the ham should be washed and hung up to drain at a: and 38° F for 48 hours. Continue Reading »