Air dried ham

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Cathryn

Joined: 16 Jul 2005
Posts: 19862
Location: Ceredigion

Posted: Thu Jun 28, 12 10:30 am Post subject: Air dried ham
I'm having a blank moment. Do I first of all leave it in just salt or salt and sugar a la Alison's bacon cure? An d is it 3 days per kilogram? I cannot find a "recipe" on here. There's plenty of stuff on bacon curing and making hams but air drying is defeating my search ability. Is it better to do a big boned piece or cut it into smaller?

Rob R

Joined: 28 Oct 2004
Posts: 31902
Location: York

Posted: Thu Jun 28, 12 10:46 am Post subject:
Just salt, weighted and better to do one big one. I leave mine 1 day per lb

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42228
Location: North Devon

Posted: Thu Jun 28, 12 11:16 am Post subject:
What Rob said. I do about 3 days/kilo with a weight double that of the leg pressing it down.

Cathryn

Joined: 16 Jul 2005
Posts: 19862
Location: Ceredigion

Posted: Thu Jun 28, 12 11:25 am Post subject:
Thank you both.

Cathryn

Joined: 16 Jul 2005
Posts: 19862
Location: Ceredigion

Posted: Fri Jul 13, 12 12:13 pm Post subject:
I am a bit surprised at how much liquid the ham is standing in. Remind me if this is normal. It's due to be taken out and hung for drying on Monday.

judith

Joined: 16 Dec 2004
Posts: 22790
Location: Montgomeryshire

Posted: Fri Jul 13, 12 12:22 pm Post subject:
Yes, that's fine - it has been drawn out of the meat, which is what you want.

Cathryn

Joined: 16 Jul 2005
Posts: 19862
Location: Ceredigion

Posted: Fri Jul 13, 12 12:25 pm Post subject:
Thanks. It was the quantity but I suppose it is a bigger lump of meat than I usually use.

pricey

Joined: 28 Feb 2005
Posts: 6444

Posted: Fri Jul 13, 12 7:10 pm Post subject:
I put mine in My cider press, works a treat, with salt that is.

gythagirl

Joined: 18 Feb 2010
Posts: 1467
Location: Somerset

Posted: Sat Jul 14, 12 11:41 am Post subject:
https://www.channel4.com/4food/how-to/how-to-do-meat/how-to-prepare-air-dried-ham-prosciutto-style This is HFW's method, and what we have done for the last 2 years. Fantastic!

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