Wet-cured ham from scratch from Ginger Pig Meat Book by Tim Wilson and Fran Warde

  • bay leaves
  • cinnamon sticks
  • whole cloves
  • fennel seeds
  • black peppercorns
  • French mustard
  • brown sugar
  • curing salt
  • pork legs

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

    Takes 10 days to cure.

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