Home curing a ham is quite safe, but you will need to get a hold of some insta cure #1 (also called pink salt or D.Q. curing salt, among other things). This ready to use curing salt is sold as a pre-mixed combination of 93.75% salt and 6.25% nitrite.

I’ve made it several times and would recommend a couple of things. I wouldn’t make a shoulder (picnic ham) again, way too fatty for me. The butt is a much better cut of meat and makes a nice presentation. Second I would leave the meat in the cure an e

If you want to cure a ham, mix salt, sugar, and saltpeter in a bowl. Open the hock-end portion of the ham and add some of the curing mix inside of the ham so it covers bone joint, which will prevent the bone from spoiling. Next, cover rest of the ham with