Thread: Curing a ham
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Old 03-19-2013, 04:03 PM   #4
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
Default here's one of mine I just did a while ago..

a ~15 lbs fresh Ham using a recipe for cured and air dried Prosciutto Ham from Len Poli's site -
(could not get to that site today - keep trying...)

cured in a dry rub for 1 month and then air dried for at least 2 months..

I love the old fashioned taste of it and see no reason why you could not give it a day of cold smoke after that too!!
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