Hi all,
I am looking for some specific advice. I have a 4.5 kg piece of GOS leg in the freezer which has the bone in. I want to turn this into a ham for christmas but am getting a bit confused about reciepes and quantities for a brine cure. I have very succesfully, over the last year, cured bacon using Francos traditional cure. I have a mind to remove the bone from the GOSW leg joint and cure using francos traditional bacon cure for the recommended quantities/times ie 30gms/kg and one day/half inch of thickness. This seems to work very well for all the belly meat I have cured but I do remove the skin before starting the cure. My question is, is there any reason why I should not treat this leg joint as a very thick piece of bacon but not remove the skin as I think it will cook better with skin on.
To add flavour to the meat I would then simmer the tied up joint in very well honied and peppered water for 50 mins/kg.