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.
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.
Can’t wait to see what happens to them by spring!