Curing small hams

[Kenny202]

Wanting to make a few small hams. Don't want a full leg and don't particularly want to do it in a brine.

I was wondering if you could cure ham the same as curing bacon? Ie a mix of mustard, honey, salt, prague

powder and make a rub. In the fridge in a ziplock for 7 days. Then after curing wash and air dry in the fridge and 

either boil or bake same as you would do a ham.

 

Was thinking of maybe using a small loin but loin here rather than leg. Loin can be a bit dry. Maybe a shoulder?

Anyone had any results experimenting around like that?

[youreavinalaff]

Yes, Yes, yes and Yes.

 

I go to the market and order the pork. I ask the lady to cut the pork differently. Usually they will cut the loin from the belly. I ask her to cut down the side of the loin so the section of belly underneath is still attached.

[marcusarelus]

Where do you buy Prague powder?

[Kenny202]

Theres places in Bkk you can buy it but 250gr bag off lazada 250 baht. Search curing salt or powder. You only use about 5gr per 5kg bacon so will last forever

[marcusarelus]

20 hours ago, Kenny202 said:

Theres places in Bkk you can buy it but 250gr bag off lazada 250 baht. Search curing salt or powder. You only use about 5gr per 5kg bacon so will last forever

Thanks.  Found on Lazada.

[jimmyyy]

Once you have the weights of your ham post it here, i will give you the exact amount of #1 pink salt to add along with a locally available ham pickling spice recipe that is awesome for the brine.