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12
ServingsMedium
Published 2002
Make a series of lengthwise and crosswise incisions in the ham, about 1 inch [2.5 cm] apart, deep enough to cut through the rind but not deep enough to expose the meat.
Find a nonaluminum container that holds your ham as snugly as possible and that, ideally, will fit in the refrigerator. Combine the salt, sugar, fennel, and garlic in the container with