By "non-cured" and “hasn't already been treated” do you mean raw pork for brining your own ham, or nitrite-free unsmoked ham?

I bought several Red Eye brand Smithfield hams a year ago, Dec 2004. I have bottom half of one left, probably around 4-5 lbs. It is completely covered with green and white mold. It has been sitting on a shelf in my occasionally...

To add a couple: Viva Verdi next to Tsuru for hams and cured meats from Emilia-Romagna as well as pasta, all excellently made, and without any fuss. Best Italian at Borough market is one of more notable places that opened there...

smoked ham hocks

I cured hams last winter, using a dry salt for the cure which took about a month. Then I hung the hams for about 3-4 months from the rafters of a room with good ventilation – this gets you some strange looks from visitors....

ham, country style

American country ham — the dry cured variety. Sliced and vacuum packed, it is displayed in grocery stores here in the South out in the open. Almost no waste, and you just have to sear it. —Rich

making bacon, hams, and corned beef. Just recently bought a 5lb pail for $18. It should last awhile. And yes, the curing will result in that great color. Maybe post a picture of your final result? gl

What a routine! I’m glad we worked through it on this thread. For my purposes (one or two slow country ham cures, every January) I’ll stay with saltpeter from Rexall; but, the fast-cure pink salt is probably better for...

I don’t know where you’d find those in RI, but if you go to Worcester just up Rt. 146, Tom’s International Deli on Water Street has both curing salt (“Prague powder”) as well as whole dried juniper...

or serrano or country ham from the deep south don’t get the impression from you or Alton that these products are free of the harmful effects of sodium because they’re cured “naturally”. The worst part is...

spiral cut but NOT honey or maple cured or coated. no sugar! any ideas?

prosciutto cotto (italian cooked ham)

picnic ham (picnic shoulder)

One big question in reply to the question: dry- or wet-cured? Smithfield and other country hams are dry-cured, which produces a ham more like proscuitto in texture (dense, grainy and from very to extraordinarily salty). Wet-cured...