My Italian relatives cured ham the good old fashioned way.
When I was in Italy, I noticed this big round thing hanging high from the ceiling wrapped in some sort of sheer fabric. I asked or rather tried to ask in italian what it was and they told me it was ham. I didn’t understand then that by hanging ham out to dry for a very long time is what it takes to make “cured” ham. I took a picture of it, which I’ll put here.
I really only know cured ham for either slicing really really thin strips which can be used in main dishes or as appetizers. I like cured ham with cheese and crackers. Hams that are cured can also be used for holiday dinners too for the main dish. Curing ham is different than just throwing a raw ham in the oven, there is an art to curing ham. However, rest assured you do not have to hang a chuck of meat in your kitchen or on your porch to create good tasting ham. You can order it online from established companies like Johnston County Hams based out of NC.
I don’t think I’ll even attempt to try and cure ham myself. I’d rather trust someone else who does it for a living. But personally, I’m not a big ham eater, so you won’t find any ham recipes from me. But I know a lot of people love ham so hopefully they… or you… will appreciate my post!
Ciao,
Liz
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