You can see if a local butcher has pink salt - also called Instacure #1 or Prague Powder. There are many online resources as well - http://www.sausagemaker.com/
, even Amazon.
You may also find it in specialty stores, but it's doubtful you'll find it in a grocery store.
You can use a fresh ham - comes from the hindquarter. I think in Phrasty's other ham thread he was using a butt as a tester for a new recipe rather than commit a whole ham to an experiment.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
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Mayzie's keeping an eye out for you!