Presents...The Rees family has been curing hams using the same recipe for at least 50 years. They continue to cure hams to this day and have no clue how old this cure reciept is.For a 20 lb. ham:
Mix the ingredients together and rub onto the skin-on ham, paying special attention to the hock. Then the ham is wrapped in paper, then wrapped in cloth, then placed in a cloth bag and hung with the hock down. The ham is hung in a well ventilated, dark and secure building. The ham "drips" for about two months and is ready to eat in about 6 to 9 months. The Rees family have stated they have eaten hams 3 and 4 years old using this recipe. They said the hams continued to stay edible right up until they completely dried out.
- 3 Tablespoons Brown Sugar
- 2 Tablespoons Black Pepper
- 1 Teaspoon Red Pepper
- 2 Cups Salt
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Revised: 10 Apr 01