Intrepid ham lovers can attempt to cure hams at home, though doing so requires space, particular conditions, and plenty of time. If you are interested in attempting to make your own dry-cured ham, instructions for curing a prosciutto-style ham can be found in the book titled Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn, published by Norton. Comprehensive information on curing meats can also be found in Paul Bertolli’s book Cooking by Hand.

From selecting a deserving hog (with the proper lean-to-fat ratio, natch) to proper boning technique of the finished product, Virginia State University offers a great overview of the process of curing "Virginia ham" here.


Have you cured a ham? How did it taste? Click EasyEdit to share your experience and expertise here.

I Like ham .... it's nice! Hi Tim Gardiner.