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Dry Cured Ham Recipe Video
|Pork leg||19 Pound, rinsed, deboned|
|Coarse ground kosher salt||1 1⁄2 Pound (Curing and salt is washed away)|
|Lard||4 Cup (64 tbs)|
|Coarse ground pepper||4 Cup (64 tbs)|
Serving size: Complete recipe
Calories 23121 Calories from Fat 16107
% Daily Value*
Total Fat 1789 g2752.1%
Saturated Fat 703.3 g3516.5%
Trans Fat 0 g
Cholesterol 779 mg
Sodium 458.3 mg19.1%
Total Carbohydrates 285 g95.1%
Dietary Fiber 116.6 g466.4%
Sugars 2.8 g
Protein 1473 g2945.4%
Vitamin A 26.3% Vitamin C 154%
Calcium 192.3% Iron 705.4%
*Based on a 2000 Calorie diet
Things You Will NeedPlatic/Cling Wrap
Glad press and seal
Cheese Cloth- 6 sq yards
Weights- 10 pounds in total
Strings- To tie the meat
1)Place the rinsed pork leg in a tray and cover with Kosher salt.
2)Wrap in cling wrap and leave for 19 days in the refrigerator draining the liquid every 2 days.
3)Make sure the meat is covered with the salt at all times.
4)At day 19 rinse off the salt and dry with paper towels. Apply lard and pepper corns liberally and wrap in cheese cloth and tie with strings.
5)Hang it up for 4 to 5 months in an open area.
6)Serve to your liking and enjoy.