Cured air-dried country-style ham from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food (page 389) by Jacques Pépin

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

  • EYB Comments

    Can substitute whiskey, gin, or rum for Armagnac. Cure 1 day per pound of meat, and then dry 8 months.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whiskey, gin, or rum for Armagnac. Cure 1 day per pound of meat, and then dry 8 months.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.