Le Jambon de Campagne

Country ham

Preparation info
    • Difficulty


Appears in

By Jeanne Strang

Published 1991

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Do not attempt to cure a ham unless you have suitable facilities for storing it. You will need somewhere, preferably dark, where the temperature does not rise much above 16°C (60°F) and which is at the same time quite dry. Damp will send ham rancid more quickly even than heat. In the country, the cellar of the farmhouse, dark but always airy, makes an ideal spot. Some farms even allocate an upstairs room for the purpose. If you are lucky enough to have an old-fashioned larder or a cool but