When we last butchered pigs, early in 2019, I took one of the hams, cured it, and left it to hang in my garage. That’s right, no typos there, the ham has been hanging in my garage at ambient temperatures since early 2019, almost 2 years.
Until today. On a lazy Sunday I thought it was time to see how it was doing. I hang hams from the rafters in a cloth bag. I took this one down and turned it out of the bag.
That’s a ham? Eww, that looks pretty nasty. But I wasn’t daunted, I’ve cured hams before and they never look good right out of the bag. After a good scrubbing with a bristly brush it looked better.
Looks pretty good! But you never know until you cut into the ham.
Ohh, look at that! Perfect! Cured all the way through to an even rosy hue.
Well of course this is one of the best slices I cut. Long and so thin you can see my fingers through it. I have plenty of hacked up little pieces and pieces thick as a shingle.
While a picture is worth a thousand words, it’s not worth a single bite. I thought after hanging that long the ham would be even more dry and salty than a home cured ham usually is. But it’s not, it’s mellow and mild, succulent and salty.
I think the next ham may have to hang for 3 years!