Traditionally Cured Country Ham || From Start to Finish || January 2025

Today we are going to show you exactly how we cure our country hams. Our family has been curing hams for well over 100 years, the exact way we will show you today. This year we did do a little adjusting to the recipe but the key to curing hams is correct weather and having plenty of salt. We use plain non iodized salt for curing. The ratio we use is 1 cup of salt to every 20lbs of meat, if you want to sugar cure also add 1/2-3/4 cups of brown sugar to every cup of salt. A good amount of pepper to keep the bugs out. Let the ham lay in the salt mixture until the sap begins to rise, around March, then place in a white cotton sack, hang to continue the cure and draining process. Let hang at least 6 months.

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