Dry cure for ham

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • ½ lemon
  • 2 lb/1 kg cooking salt
  • 3 <


This is a French cure which gives a deliciously aromatic ham. This quantity of ingredients will be enough for 14–20 lb/7–10 kg. ham. The ham should come from a freshly killed pig and the thigh bone m