Ham immersion cure recipe needed

[Spuddy]

Wooh that looks good Andy; it's got me salivating here!

Is the salt level right for you?

[andyb]

Spuddy its perfect, we did some hams last year and they were good but very salty.. this is just right.

Andy

[aris]

It certainly looks mighty fine. How did you cook it? I.e. time, temperature, basting, etc..

[andyb]

I boiled it for two and a half hours then glazed it with a mixture of honey mustard and brown sugar before roasting it at 180c for about forty minutes.. basting twice, it seems just about right, should slice easier when its cold.

Andy

[DarrinG]

That looks fantastic! Its my goal this year to move into other aspects of curing that I haven't done yet. I am really looking forward to trying a ham, and after seeing your results I'm really getting eager.

DarrinG

[andyb]

thanks a lot to spuddy et al for the knowledge and willing help.

Andy

[akesingland]

Hi Spuddy and Andy

I have read this thread so many times. Which cure recipe was used for your fine hams in the picture?

Cheers
Slow Adam

[saucisson]

I think it was this one of Spuddy's, Adam, it's the one I use now:

http://forum.sausagemaking.org/viewtopi ... r&start=15

Dave

[andyb]

Yes thats the one ..works a treat

Andy