Anthurian

Air-Dried Ham

Posted on 08 March 2018

It’s been a very long time since I posted anything so, after reading this post on Jenna.net I thought I’d try making air-dried ham myself. For a first attempt, I think the results came out pretty well. I didn’t measure out the spices exactly so what I include here are approximations. This recipe and technique results in something more akin to prosciutto than a dry-cured country-style ham.

Air-Dried Ham

Ingredients

2 lb pork loin

2 cups white sugar

1 cup salt

1/4 cup garlic powder

1/4 cup onion powder

2 tbsp black pepper

1 tbsp Hungarian paprika

1 tbsp smoked paprika

1/2 tbsp ground cayenne pepper

1 pair of stockings (for hanging meat in to dry)

Directions

After trimming most of the excess fat (I left some on), put the pork into a plastic container and cover/coat with white sugar. Let sit in fridge for 2 days, turning occasionally.

Remove meat from fridge, dump out sugar/water slurry, rinse well, and pat dry. Here’s what it looks like afterwards:

Return meat to (clean) plastic container and cover/coat with salt. Again, let sit in fridge for 2 days, turning occasionally.

Remove meat from fridge, dump out salt/water slurry, rinse well, and pat dry.

In large bowl, combine garlic powder, onion powder, black pepper, paprika, and cayenne pepper. Rub liberally onto pork.

Cut leg from pair of stockings (you only need about 1/2 to 1/3 of the actual leg) then carefully place meat inside making sure it sits all the way at the bottom (and won’t slide or move). Tie loop/knot at top and then hang somewhere that it won’t get wet (or succumb to predation from hungry cats or dogs!)

Dry meat for 7 days. Here’s what it looks like hanging by the kitchen window — it’s shrunk quite a bit by this point!

Remove from stocking, slice, and enjoy! I kept the end after slicing off a couple pieces and wrapped well in plastic wrap before refrigerating.