looking to make own Christmas ham, first time. Hoping to get about a 5lb piece. Cook Book suggests mixture of salt, sugar and saltpeter. First dry brining then liquid for about a week. Is this really ok for raw meat from butcher? Do I put in bag or pot? In refrigerator or in cool basement, ie what's max temperature for brining?
Am then looking to boil it and ultimately put in oven.
Any tips and advice from others who have done this much appreciated!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)