Create a smoked ham at home that will put any store-bought ham to shame thanks to this simple, yet flavor packed recipe. The key to creating a ham like the ones you normally purchase during the holidays is the curing process. Without curing a fresh ham, you won't achieve the same flavor or deep red color of the traditional type.
calls for 20 ounces of salt. Do I reduce the amount of salt by 2/3 as i am only using 1 gallon of water compared to 3 gallons?
I would reduce the salt. It's not super critical (the cure is) but you want the salt and water in proportion. DO make sure you have plenty of water around the ham - better to have a little too much vs a little too little.
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