Curing a ham sans nitrates/nitrites

Where's Derrick? Didn't he cure something with celery juice or something like that?

??? Brine for a looong time. Hang and hope. ???

Back in the old days, they cured ham with just salt. It was a dry cure. I've never tried it though, but I am sure it can be done this way.

I did one last year and lived to tell about it. Not sure I have all that much knowledge to share on the topic, but here is a link to what I posted.

http://www.bbq-brethren.com/forum/showthread.php?t=71701

You can use celery seed or concentrated celery juice - it has (or produces) natural nitrates versus the chemical ones you get from pink salt. When you see "nitrate free" bacon/ham in the market this is what they use, it produces a different taste and color but does cure.

I have yet to find a recipe that details how to cure this way.

The alternative is to make country ham and pack dry in salt for 40ish days.

Either way, smoking meat adds nitrates (the smoke) - that pretty pint ring we all strive for is a chemical reaction between the meat and nitrates in the smoke

Salt is how they do Country Hams.

And are you using any smoke? Burning wood cares the stuff you're tyring to avoid.