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.
Our 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.