Ingredients:

1. 1 fresh pork leg (ham)
2. 3-4 cups kosher salt
3. 2 cups brown sugar
4. 2 tablespoons pink curing salt (sodium nitrite)
5. 1 tablespoon black pepper
6. 1 tablespoon red pepper flakes (optional)
7. Cheesecloth
8. Butcher’s twine

Instructions:

1. Prepare the pork leg:

• Trim excess fat from the pork leg, leaving a thin layer.
• Score the skin and fat with a sharp knife.

1. Create the curing mixture:

• In a large bowl, mix together the kosher salt, brown sugar, curing salt, black pepper, and red pepper flakes (if using).

1. Apply the curing mixture:

• Rub the curing mixture thoroughly over the entire surface of the pork leg, making sure to get into any crevices.
• Place the pork leg in a large, non-reactive container (such as a plastic or glass container) and cover it with the remaining curing mixture.
• Tightly wrap the container with plastic wrap and refrigerate. Allow it to cure for about 1 day per 2 pounds of meat.

1. Turn and massage:

• Turn the ham every day to ensure even curing.
• Massage the curing mixture into the meat during each turn.

1. Rinse and soak:

• After the curing period, remove the ham from the container and rinse it thoroughly under cold water to remove excess salt.
• Soak the ham in cold water for 24 hours, changing the water several times to reduce saltiness.

1. Air-dry:

• Pat the ham dry with paper towels.
• Hang the ham in a cool, dry place to air-dry for several days. Use a fan to improve air circulation.

1. Smoke (optional):

• If you want a smoky flavor, you can cold-smoke the ham for a few hours. Use a smoker and follow the manufacturer’s instructions.

1. Aging:

• Once the ham has been cured, soaked, and air-dried, it needs to age. Hang the ham in a cool, well-ventilated area for several months. The length of time will depend on personal preference, but it’s common to age Virginia ham for 6 months to a year.

1. Wrap in cheesecloth:

• Before aging, wrap the ham in cheesecloth to protect it from dust and insects.

1. Check periodically:

• Check the ham periodically for any signs of spoilage. The surface may develop a white mold, which is normal and can be wiped off.

Remember that making ham at home involves handling raw meat and requires careful attention to food safety practices. Additionally, the aging process requires a cool and well-ventilated environment to prevent spoilage. If you’re new to curing and aging meats, it’s advisable to research thoroughly and perhaps consult with experienced individuals or professionals in the field.