Just a quick question i asked Wheels he suggested i post the question to the forum... you all seem to have a wealth of knowledge that I could benefit from so here it is.
I've read quite a few recipes on curing a ham for Christmas... I'm quite a noob at this (have done 1 slab of streaky bacon (dry cure) and a few corned beefs (wet cure/brine) in the past) but I'm not sure which ham recipe to use, and may even be getting confused as I've read so many.
Would you recommend using the revised Pauline's Ham recipe from wheels blog or the Beginner's Guide to Combination Curing Ham from this site for my first attempt at curing a ham or is there a 'better' recipe out there that you know of???
Time isn't really an issue, I'm butchering a whole pig next week and I'm planning on the ham for Christmas so I have a few months where I can have the meat frozen before or after curing.
Cheers
P0PZ