HOW TO CURE A FRESH HAM RECIPES

Steps:

• Place your ham in the plastic container that you’ll be using to cure it. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. Stir in the pink salt then pour over the ham, adding more water as needed to cover the ham by 1 inch. If any parts of the ham bob above the surface of the brine, place a ceramic plate on top to weigh it down.
• Place the container in the fridge, and keep it there for 3 days, or roughly 1 day for every 2 pounds. Halfway through the brining process, turn the ham over so all parts of it will be submerged.
• After the brining is done, rinse the ham and let it soak refrigerated in clean water for 24 hours.
• To cook the ham, bake it in a foil-lined roasting pan at 325° F for 30 minutes per pound or until the internal temperature is 150° F. (I recommend not doing it on a rack as I did because it leaves strange impressions on the meat.)
• When done, slice and serve. 

Steps:

• Rinse ham well under cold running water.
• Pat dry with paper towels.
• Trim away excess fat and skin pieces.
• Cut incisions next to the three bones. About 3 inches wide, as deep as your knife will go.
• Pack incisions with kosher salt, pressing it in deep, packing until full.
• Place salted ham in a non-reactive pan. Glass or stainless steel is preferred.
• Cover with clear plastic wrap.
• Cover again with aluminum foil.
• Refrigerate for 11 days, turning about every four days and draining away any liquids in pan.
• On day 12, remove from refrigerator.
• Rinse off all the salt, making sure to rinse away the salt inside the three pocket areas.
• Place ham in large container, cover ham with water, let soak overnight in the refrigerator.
• Remove from water, rinse again.
• Pre-heat oven to 325F degrees when ready to cook.