Air curing ham. Has anyone done this successfully?

[HumphreyCobbler]

Am planning to do this, following the recipe in my Forgotten Skills book by Darina Allen.

After reading an article in the Times a few days ago I am worried that it is not as easy as my book makes out and I might waste the meat.

If anyone has any tips to share that would be brilliant

I've not done it, but I watched the e-numbers documentary on Beeb 2 on Wednesday, and it showed why salt works in curing meat, you could get it on IPlayer.

The salt works by drawing the water out (osmosis), dehydrating the bacteria cells, so they can't multiply.

thanks for that, I will look at that tonight.

I haven't done it, i'm veggy. But i think dh has drooled over the method in hugh f-w's meat book...