After a long time doing nothing to the ham we arrived at the day to take it out of its bucket of cider, salt, and spices. Time to air cure.
Traditional hams like this were made in England without smoking. Smoke adds an extra flavor that I adore but my work schedule has been so taxing we just haven’t had time to take on an extra project. So it hangs in a cool downstairs room with a little fan blowing in fresh air on the lot. It could hang like this for months, easily into the summer, but it is destined to be eaten on Christmas.
This ham will need to be rinsed and soaked for 3 days, with regular changes of water every 12 hours. Then boiled for 5 hours, then baked.