Skinless Ham

[Buckskin]

Hi All,

I'm new to this forum, but have been reading the interesting topics for a week or so now. Made a batch of the highly recommended Lincolnshire sausage this morning and fried up a tester batch. Wonderful sausage!

Planning on some Landjaegers also.

I butchered a hog a month ago. My Dad gives each of us Kids a hog for Christmas every year. This one was over 300 lbs. I used one ham for fresh roasts and have the other in the freezer with the bellies. I am planning on dry curing and smoking ham and bacon.

My question is: Since the ham is skinless, how should I cure it. Was thinking of steaking it out to about 2" thick. Then curing similarly to the bacon. Any recommendations would be great!


Thanks for the help.
Buckskin