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Double smoked ham - what if it's dry cured?

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    Double smoked ham - what if it's dry cured?

    I'm starting Christmas prep and would really like to make https://amazingribs.com/tested-recip...ked-ham-recipe

    Most hams I can find here in the UK seem to be dry cured, not wet cured. Will this make a big difference to the dryness of the finished product?

    Thanks!

    #2
    Given that it's still early in the season, you could get bold and try curing your own. I think Hugh Fearnley-Whittingstall has the procedure in his "River Cottage Meat Book". The book is one of the best, BTW! Note that I have the Brit version; apparently there's a new Americanized version as well.
    Last edited by EdF; October 4, 2020, 01:27 PM.

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      #3
      Dry cured lends to biscuits ham and red-eye gravy, not double smoked. Order one online, many purveyors out there.

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        #4
        Originally posted by EdF View Post
        Given that it's still early in the season, you could get bold and try curing your own. I think Hugh Fearnley-Whittingstall has the procedure in his "River Cottage Meat Book". The book is one of the best, BTW! Note that I have the Brit version; apparently there's a new Americanized version as well.
        Thanks - sadly I don't have the fridge space to cure - the house is pretty small

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        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Who needs a fridge in winter in Canada like temps?

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