How to make it

  • 1. Score the skin of the ham in a diamond pattern to let the mix in See Photo. Cut through the skin and fat, but not the meat. Use a very sharp knife or a builder’s knife.
  • 2. Rub the ham with the mix and rub and rub until your hand is hot and the ham has taken in all that it will.
  • 3. Stuff the remaining handful into the hock end and bandage it on.
  • 4. Wrap in two layers of cheese cloth and bind it around and about with string to hold the mix close to the meat. See Photo
  • 5. Wrap in two layers of brown paper, more string.
  • 6. Drop it hock-down into a cloth bag and tie tightly. An old pillow case works fine for this.
  • 7. Hang free from a hook in the ceiling and leave six months to two years. See Photo
  • Your garage is a good place for this. I hang mine in the old smoke shed and give it a bit of smoke now and then. See Photo

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