California Farm Parma Style Cured Ham Recipe by Hobby Horseman
Cooking Instructions Cure 16 days, airdry 12+ months 1 Wash the ham with vinegar, dry. Butterfly the shoulderham along the end of the shoulder blade where it is closest to the surface. Scrape meat off the bone with knife point. Use shoulderblade later to make bean soup. Wash ham again with vinegar, dry. 2 Weigh deboned ham on precision digital kitchen scale, use grams. This ham weights 3,805 grams, deboned, that is 8 1/2 pounds. The shoulderblade was 255 grams, half a pound. 3 You need precisely 0.25% of ham weight in curing salt Prague #1, which is 10 grams, one teaspoon. Rub every inch of exposed ham meat with dry cure salt, inside and out. Rub skin with wet cure salt. When fully dried, this ham will be about six pounds. 4 Rub dry salt on meat, wet salt on fatcap. Dry in fridge six days. 5 Rub 1.75% of hamweight onto the ham in coarse Himalayan seasalt, that is 70 grams, 3 Tablespoons. 6 Put 1” thick layer of coarse himalayan seasalt in 2 gallon ziplock bag, slide ham on top with butterflied side down into the coarse salt, sprinkle 1” layer of seasalt on top, close bag. Put in bottom of fridge, 2 days per pound. Put flat rock on top of bag to press meat juices out of ham. Turn ziplock bag daily, do not drain the juices off. Salt cure the ham 4 days for every 1,000 grams of weight, fifteen days for a 3,850 gram ham. Not longer, or ham will get too salty. 7 Take ham out, rinse salt off with vinegar, dry. Tie ham meat tight with butchers twine. Weight ham, note weight, should be around 3,500 grams by now. Grease exposed meat with salted lard. Hang to dry in cool airy spot, wrapped in bag made from cheesecloth to keep small flying insects away. This ham was prepared November 2024, should be dry November 2025. 8 Boil salt mix of used Himalayan rock salt and Prague #1 curing salt in pan with water, cool. Pour off excess water, dry wet rock salt on cardboard in full sun till dry for reuse. Nitrates and nitrites from curing salt will have boiled off. Use for next ham. 1 Wash the ham with vinegar, dry. Butterfly the shoulderham along the end of the shoulder blade where it is closest to the surface. Scrape meat off the bone with knife point. Use shoulderblade later to make bean soup. Wash ham again with vinegar, dry. 1 Wash the ham with vinegar, dry. Butterfly the shoulderham along the end of the shoulder blade where it is closest to the surface. Scrape meat off the bone with knife point. Use shoulderblade later to make bean soup. Wash ham again with vinegar, dry. 2 Weigh deboned ham on precision digital kitchen scale, use grams. This ham weights 3,805 grams, deboned, that is 8 1/2 pounds. The shoulderblade was 255 grams, half a pound. 2 Weigh deboned ham on precision digital kitchen scale, use grams. This ham weights 3,805 grams, deboned, that is 8 1/2 pounds. The shoulderblade was 255 grams, half a pound. 3 You need precisely 0.25% of ham weight in curing salt Prague #1, which is 10 grams, one teaspoon. Rub every inch of exposed ham meat with dry cure salt, inside and out. Rub skin with wet cure salt. When fully dried, this ham will be about six pounds. 3 You need precisely 0.25% of ham weight in curing salt Prague #1, which is 10 grams, one teaspoon. Rub every inch of exposed ham meat with dry cure salt, inside and out. Rub skin with wet cure salt. When fully dried, this ham will be about six pounds. 4 Rub dry salt on meat, wet salt on fatcap. Dry in fridge six days. 4 Rub dry salt on meat, wet salt on fatcap. Dry in fridge six days. 5 Rub 1.75% of hamweight onto the ham in coarse Himalayan seasalt, that is 70 grams, 3 Tablespoons. 5 Rub 1.75% of hamweight onto the ham in coarse Himalayan seasalt, that is 70 grams, 3 Tablespoons. 6 Put 1” thick layer of coarse himalayan seasalt in 2 gallon ziplock bag, slide ham on top with butterflied side down into the coarse salt, sprinkle 1” layer of seasalt on top, close bag. Put in bottom of fridge, 2 days per pound. Put flat rock on top of bag to press meat juices out of ham. Turn ziplock bag daily, do not drain the juices off. Salt cure the ham 4 days for every 1,000 grams of weight, fifteen days for a 3,850 gram ham. Not longer, or ham will get too salty. 6 Put 1” thick layer of coarse himalayan seasalt in 2 gallon ziplock bag, slide ham on top with butterflied side down into the coarse salt, sprinkle 1” layer of seasalt on top, close bag. Put in bottom of fridge, 2 days per pound. Put flat rock on top of bag to press meat juices out of ham. Turn ziplock bag daily, do not drain the juices off. Salt cure the ham 4 days for every 1,000 grams of weight, fifteen days for a 3,850 gram ham. Not longer, or ham will get too salty. 7 Take ham out, rinse salt off with vinegar, dry. Tie ham meat tight with butchers twine. Weight ham, note weight, should be around 3,500 grams by now. Grease exposed meat with salted lard. Hang to dry in cool airy spot, wrapped in bag made from cheesecloth to keep small flying insects away. This ham was prepared November 2024, should be dry November 2025. 7 Take ham out, rinse salt off with vinegar, dry. Tie ham meat tight with butchers twine. Weight ham, note weight, should be around 3,500 grams by now. Grease exposed meat with salted lard. Hang to dry in cool airy spot, wrapped in bag made from cheesecloth to keep small flying insects away. This ham was prepared November 2024, should be dry November 2025. 8 Boil salt mix of used Himalayan rock salt and Prague #1 curing salt in pan with water, cool. Pour off excess water, dry wet rock salt on cardboard in full sun till dry for reuse. Nitrates and nitrites from curing salt will have boiled off. Use for next ham. 8 Boil salt mix of used Himalayan rock salt and Prague #1 curing salt in pan with water, cool. Pour off excess water, dry wet rock salt on cardboard in full sun till dry for reuse. Nitrates and nitrites from curing salt will have boiled off. Use for next ham. 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