How We Made Our Country Hams – For the Curious

Packing the hock with the curing rub.  This, we were told, is where the ham is most likely to spoil.
Packing the hock with the curing rub. This, we were told, is where the ham is most likely to spoil.
The rest of the ham also gets a good coating of the rub.  The salt will draw out the moisture from the meat.
The rest of the ham also gets a good coating of the rub. The salt will draw out the moisture from the meat.
All ready to get wrapped!  We made sure that no part of the ham was exposed.
All ready to get wrapped! We made sure that no part of the ham was exposed.
After the ham was wrapped, we slipped it into a mesh stocking.  It'll hang from this stocking until May, when we unwrap, wash and clean them.
After the ham was wrapped, we slipped it into a mesh stocking. It’ll hang from this stocking until May, when we unwrap, wash and clean them.
All ready!
All ready!
Can't wait to see what happens to them by spring!
Can’t wait to see what happens to them by spring!

1 Comment

  1. My grandparents (who are originally from here, though I am not) used to have country hams hanging in the garage. I used to think they were so salty they were disgusting. But I had some recently and actually found I like it more than I thought I would. I hope yours turn out well!

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