I am looking for simple but flavoursome methods of making ham. Has anyone got some recipes please? I slaughter a pig every 2 weeks but there's a limit to how much I can use for bacon and sausages so I want to give ham a try. Either shoulder or hind leg, I'm flexible. Simply, how should I cure it and cook it? I recall that some is on the bone and some is off. I would like to try both. I suspect some recipes are complicated but here in the Solomon's I will have to keep the curing simple. Things like cider and molasses are unavailable. I can cold smoke too. My pigs are usually quite large so the ham joints are about 15 or 20 kg each. Any help will be gratefully accepted.
Regards,
Vernon Smith
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