Thread: Cured Hog Ham
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Old 11-24-2010, 03:49 PM   #1
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Join Date: Oct 2010
Location: Kyle
Hunt In: Rocksprings
Default Cured Hog Ham

I wanted to share a recipe with everybody that converted 3 women into eating wild hog.
Start with a whole ham
In a large plastic tub mix 2 teaspoons per ten pounds Curing Salt (Pink Salt)
3/4 cups Kosher Salt, and 1 cup of brown sugar. Fill tub with about 2 liters of water (enough to cover ham) add the whole ham and let sit. It will take the cure about 2 lbs per day to work so a 10 pound ham will take 5 days.

After the curing is complete take out the ham and rinse with cold water and pat dry. Rub with your favorite rub and smoke or bake the ham until the temperature at the bone is 165 deg.

Save the bones to boil in water and you can make yourself some homemade pork stock.
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