Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Curing Process
- 1
Prepare the Pork Leg
Select a high-quality pork leg and trim any excess fat.
- 2
Mix the Cure
In a bowl, combine sea salt, curing salt, and any optional spices you desire.
- 3
Cure the Pork
Rub the curing mixture all over the pork leg, ensuring it is evenly coated.
- 4
Wrap and Refrigerate
Wrap the pork leg in cheesecloth or butcher paper and place it in a refrigerator. Allow it to cure for at least 6 weeks.
- 5
Drying
After the curing period, hang the ham in a cool, dry place with good air circulation for an additional 6 months or more.
- 6
Ready to Serve
Once dried to your preference, slice the ham thinly and serve. Enjoy!