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GAS GRILL BOYS

“Old time” Cured ham

Ingredients

8 oz non –iodized salt,
2 oz Potassium Nitrate or similar cure like Morton’s Tender Quick
2 lbs sugar
Lagniappe

Clean, dry and trim each ham leaving the skin on. Weigh each ham and set
aside 5% of the ham weight for the cure. Next and very important you must
chill the ham till it is refrigerator temp completely through (usually one to
two days)

Forcefully rub the cure into all the surfaces of the meat, making sure you use
the entire rub. Place the meat back into the refrigerator and cover with a
cloth for about three days. Remove the hams and repeat the same procedure
with the same amount of rub.

Meat should cure for two days per pound after the second rubbing at room
temperature.

After the cure is complete, clean & scrub and dry the meat and rub with
black pepper.

Make an opening in the shank and string some bakers twine through it so the
ham can be hung

Hang in your smoke house and apply a gentle cold smoke 5-7 hours a day for
3-4 weeks. The smoke should not be dense, 70-90 degrees.

After the smoking is complete, the ham can be left to hang for up to a year.

Note: due to the time involved with this process, you might as well cure &
smoke several hams at a time.

Morton makes a store bought cure that is great (Tender-Quick)., you may add
brown sugar, molasses or honey along with your favorite spices if you wish.

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