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This ham has to be one of the most delicious hams I have ever made. I cannot recommend it enough. We enjoyed the ham sliced on toasted sourdough with Dijon mustard and pickles. Simple was best because the flavor of the ham was so mouthwatering.
I used the rump and top round cuts from the back quarter of the wild pig I shot at our May 2022 Wild Pig Camp. We still have room for you to sign up for the next Wild Pig Camp so click here. You could go home with 1-2 meat pigs to experiment on your own with.
This curing process is called Equilibrium Wet Brining and the result is a tender, juicy, and succulent ham. The recipe requires some math and exact measurements, but I provided some great tools below to help you with the ratios. Be patient and enjoy the result
Serving Size: 4-6
Time to make: 6 days
Equipment: Scale, Non Reactive Bowls, Smoker
Try our Delicious Wild Fish and Game Spice Blends!