Curing a ham ... yes it is that simple.

One of the first things I wanted to try with my learning of the craft of Charcuterie was to properly cure a ham. I love ham, my family loves ham, let's make some ham ... I looked up some recipes for a holiday ham - slightly sweet, light on the salt.  The process was simple enough. Take the following brew ...

1 Gallon of Water
350g Salt
360g Dark Brown Sugar
43g of Pink Salt

and sink your ham into it in the refrigerator for 2 pounds/day, take the ham out of the mixture, wash it off, let it rest in the refrigerator for 24 hours, and then smoke it slow at 200 degrees until an internal temperature of 150.

Sounds easy enough ... right? I am now six hams in and I can tell you that they are delicious. The meat is slightly sweet with a hint of salt and moist from the outside all the way to the bone. This was especially pleasing as one of the challenges of wild pork is that it has a tendency to be a little tough.