ham question

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

ham question

Postby art » Sat Mar 29, 2014 12:58 am

Hi all

I've just make my first ham (it's in the smoker now).

I've more or less followed the Wiltshire cure recipe from the river cottage cookbook. Basically it's a 7 kg leg brined for 25 days in salt, beer and molasses. I'm currently cold smoking it for 24 hours.

Im not sure what I need to do with it after this. Does it need to be cooked? or can it just be eaten raw?

It's had a long cute and smoke time, would that be enough to preserve it, or does it still need to be boiled?

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Re: ham question

Postby wheels » Sat Mar 29, 2014 7:39 pm

Hi, welcome.

You need to cook it before eating. River Cottage recipes tend to be on the salty side; I'd taste the cooking liquid after 15 - 20 minutes of cooking and if it's salty, replace it with fresh.


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