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Recent content by pambethune
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Thanks for the link. The article did not say the temperature in the area where the hams are to be cured.
I will do this next winter when I order my next 1/2 pig from our slaughterhouse. I had them smoke the hams this time and it is OK, but certainly not as good a smoked ham as I have had...
My local deli carries a smoked ham from Broadbent Farm in Cadiz, Kentucky that is heavenly. It is virtually a proscuitto. I am dying to try this for myself. Any ideas on how to duplicate this lovely ham?
This is the description: "A family-owned operation in Cadiz, Kentucky since the 1920s...