Easy Home-Cured Ham

Before fridges and supermarkets made things so much easier, every household had to preserve their own precious meat. As curing fell out of favour in the cosmopolitan cities, it was left to people in the countryside to continue the tradition. Soon the tide turned, however, and now almost every high-end restaurant in the Baltics proudly presents a platter of their own home-cured meat.

This is my uncle’s recipe for ham and he just uses ordinary salt, but I like to use curing salt, whic