HAM CURING

INGREDIENTS 2 oz brown sugar 10 oz salt 2 1/2 cups water 10-12 lb. pork leg 1 1/2 oz Prague Powder

METHOD: 1. Chill the pork leg for one whole day (do not freeze) 2. Mix brown sugar, salt and Prague Powder together thoroughly, divide in half. Dissolve one half in water and leave the other half for dry rub. 3. Trim, shape and wipe leg with a clean damp cloth. 4. Sterilize the pump in boiling water. Pump leg in the 5 parts as shown in the diagram. Make sure you use 2oz. pickle per pound of meat. 5. Rub up leg with dry mixture then refrigerate at the rate of 2lb per day. 6. When leg is finished curing, remove from refrigerator, wash in cold water, dry with a clean cloth and dry in sun for 3 days, turning daily. METHOD OF PREPARING HAM FOR TABLE: Simmer in hot water until tender. If required, ham may then be baked.