- 1). Refrigerate the ham to 40 degrees Fahrenheit or lower before beginning the curing process. Check the temperature of the ham with your meat thermometer. Hams are usually cured within 24 to 48 hours of slaughtering.
- 2). Trim ham of excess fat. Mix together 2 lbs. non-iodized salt, 1 lb. sugar and 1 oz. nitrate. You can add spices such as garlic powder, onion powder, black or red pepper to the mixture if you desire. Apply 1 1/4 oz. of cure for every 1 lb. of ham.
- 3). Open the ham hock end and stuff cure into the opening. Cover the skin side with the curing mixture. Place the rest of the cure on the side of the ham that has been cut by the butcher.
- 4). Wrap the ham in brown paper. The paper should not be coated or waxed. Depending on the temperature where you live, either place the ham in a cool basement or cellar, or refrigerate. Hams need a temperature lower than 40 degrees Fahrenheit at night so that they do not spoil. Due to this fact, hams are often cured during December and January.
- 5). Leave the ham hanging in the refrigerator or cool cellar for two and a half days for each 1 lb. of ham. If the ham freezes at any point, add an additional day of curing. After this time, unwrap the ham and remove any mold with vinegar and a cloth.
- 6). Place the ham in a ham stocking shank side facing downwards and hang for an additional three to six months to age. The ham can tolerate a higher temperature at this point due to the curing that has already taken place. Hang in a cool cellar, basement or in a refrigerator.
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