Prosciutto Ham

  • 1 large ham
  • 2 cups fresh garlic
  • 4 lbs Kosher salt

  1. Place ham in the garlic and salt for two weeks, and then just in the salt for the third week (change salt every week)
  2. Use a two container system – one with holes that drips into the other
  3. After the third week, cover the ham with lard and pepper
  4. Let sit in a cold cellar for a year
  5. Wipe down with vinegar every so often to keep the mold off

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