A finished ham

Here you have a finished ham. Cured, smoked, and ready for the larder. It’s been a long process but a pretty neat one. Now we leave the ham at room temperature for a month or so and its ready whenever we are. This winters work will be good this summer with our garden fresh vegetables.

Another ham

20140204-074647.jpgOur third ham went into the smoker today. The first two look about ready to come out but I will leave them till Brian gets here to give them a once over. The fourth very large ham still resides in the cooler, quietly salt curing. It shouldn’t be too much longer till its ready to turn golden in the smoker.