Here on the farm, we rear our own organic pork. As well as producing fabulous joints, chops and sausages, one of the things we enjoy most is curing our own prosciutto. Curing is incredibly easy and you can do this at home with a good quality rear leg (ham) from your butcher.
You will need:
Pour half an inch of salt in the bottom of the box before placing the ham on top of this. Continue to pour salt around the sides of the leg and rub into the ham, before covering the top of the ham with an inch of salt.
Place the lid/small piece of wood on top of the ham and weigh down with a weight before storing in a cool, dry place.
Now for the maths! Cure for 3 days per kilo, knocking one day off your total. Our ham weighs 4.5 kilos so we’ll be curing for 13 days.
Once curing is complete, tie up your ham and air dry for 6 months to 2 years! We place our ham in a game safe (pictured) which hangs outside everyday unless it’s raining or the day time temperature is below freezing. In hot weather it’s placed in the shade and not direct sunlight. Whatever the weather I bring ours inside every night. If you have a secure outbuilding or garage with plenty of ventilation this would work well too.
After 6 months we can’t resist carving and then devour with gusto – it tastes delicious!!!
I bought my Bodega Ham Stand from www.efoodies.co.uk
Good luck and happy curing!!!!