Originally Posted by Wampus
I actually own that book & I knew there was a recipe in there for cured ham, but it's good to know it turned out for you.
I've got a whole green ham (both shank and butt portions) that I'll be curing.
Question: Where did you find pink salt? Did you have to order online?
Thanks again for posting this!
BY THE WAY.....
I'm assuming that since you're from TX and by your username that you may just work for Centex Homes? I used to work for Centex here in IN for several years. Just wonderin.
I live in Austin so that's where the name comes from (that, and a startling lack of creativity)