Making/cureing ham?

[KatyMac]

Before Christmas I cured a ham - with pepper & salt & stuff

But it still tastes like pork rather than ham

What did I do wrong?

Hugh Furnleigh W is your man here.

It was his method we used

Maybe that's how it's supposed to taste. Commercially produced ham is injected with brine so it probably has a different texture and flavour to home-cured.

We wondered that but wanted to know if anyone else cured their own & therefore could describe it to us

I remember John Burton-Race showed a lady who cured a ham with wood ash after soaking in brine, when he did his "French Leave" programme.

That seems very (um) avent guarde (sp?) for me

bump