Hey folks. I hope this is the right place for this.
Every year I make a Christmas ham which always goes down a treat, but it usually entails me buying a gammon, boiling it and then glazing/baking.
This year to celebrate the first time we will host Christmas ourselves rather than the parents, I’d like to take this a step further and actually take a pork leg and make the gammon itself. I plan to use the below recipe.
https://www.rivercottage.net/recipes/cider-cured-ham
I’ve got a couple of questions which hopefully people can help with.
Firstly how early can I get started with the curing process for this? We’re southern UK based so temps are general around 22c-23c(72f) at the moment. This will start to drop next month.
What potential pit falls do I need to watch out for?
Are there any deviations from the recipe you’d recommend?
Sorry if these are very basic questions, I just want to reduce risk of spending £30-40 on a leg of pork and then it spoiling.
Many thanks,
Edit – I should add I have a cold smoking cabinet and a dry outbuilding to hang in.
by bibipbapbap