Make your own Christmas ham this year with this recipe courtesy of Enid Donaldson-Mignotte.
10 lbs of frozen pork
1/2 lb salt
1 tsp grated nutmeg
4 ozs brown sugar
2 tsps salt petre
1. Select a back leg weighing not less than 10 lbs from a well-fed pig. It is best to have the leg frozen for at least three days, but a week is best.
2. Mix the above ingredients thoroughly (salt, mace, nutmeg, sugar, salt petre and pickling spice) and divide the mixture in two parts.
3. Rub 1/2 of the mixture on the frozen leg, until all of it is absorbed. (Put away remaining 1/2 of mixture to use another day).
4. Put leg in heavy plastic bag with cut side down, so that it will absorb pickle that falls to the bottom of the bag.
5. Place in refrigerator.
6. After seven days, rub in remaining salt mixture. This time the leg must not be frozen. Return to plastic bag as before.
7. Allow two days for each pound of meat for curing. So it will take approximately three weeks to cure a 10 lb leg.
8. When leg is cured, package for freezer until ready for use.
1/2 cup of brown sugar
1 tsp of prepared mustard
3 dozen whole cloves
1. Wash off salt and treat as mild cured ham. The lower the heat, the softer the ham will be.
2. Cook at 325ºF for approximately three hours.
3. Trim off skin, and glaze by mixing sugar and mustard together.
4. Brush mixture over ham.
5. Score the surface in 3/4 inch squares or diamonds.
6. Stick whole cloves in middle of squares. If you wish you may dress with pineapple, orange slices or cherries.
7. Bake 30 minutes longer. (A meat thermometer will remove all the guesswork — just watch the mercury rise to tender ham).
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