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To Cure Hams


Follow this recipe to find out how to cure hams so you can be able to prepare a savory dinner for your family.

Trans-fat Free, High Fiber


45.4 kg ham
86.7 ml/g salt peter
473 ml salt
226.8 g brown sugar
946 ml salt
56.7 g black pepper


Mix thoroughly the salt peter, 1 pint salt and brown sugar and rub over the hams and let stand for 24 hours. Then rub the meat with the pepper and part of the remaining salt. Let stand for 5 days and then rub meat again with fine salt. Set aside for 30 days, hang the meat up and brush off the salt. Have hams smoked at a good smoke house, smoking them for 10 days with wood. When finished, rub entire ham with red pepper, wrap carefully in brown paper and then in muslin bags and hang up with the hock down. Hams prepared in this manner will keep indefinitely, and flavor and quality improve with time.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 45684g (1611.4 oz)
Amount per Serving
Calories 5184727% of calories from fat
 % Daily Value *
Total Fat 1559g 2399%
Saturated Fat 457g 2284%
Trans Fat 0g
Cholesterol 24062mg 8021%
Sodium 497698mg 20737%
Total Carbohydrate 230g 230%
Dietary Fiber 15g 60%
Sugars g
Protein 17609g
Vitamin A 403% Vitamin C 20%
Calcium 316% Iron 2309%
* based on a 2,000 calorie diet How is this calculated?


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