Cured ham from Preserving (page 134) by Oded Schwartz

  • dark brown sugar
  • thyme
  • Show all ingredients...

  • EYB Comments

    Allow at least 4 weeks to brine and cure. Can substitute leg of mutton or lamb for leg of pork, and light brown sugar for dark brown sugar.

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  • Eat Your Books

    Allow at least 4 weeks to brine and cure. Can substitute leg of mutton or lamb for leg of pork, and light brown sugar for dark brown sugar.

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