Kailey and I (mostly Kailey, thanks Kailey!) finished the video on curing hams naturally at the link above. This was the first time we cold smoked our ham before cooking, but you can smoke it while you cook it as well. Cory told me that it was the best ham he has ever had, and he rarely gives me that high of compliment. He is always very honest. The rest of us thought it was moist and had great flavor. Our 5 pound ham was gone in one meal!!

The Meatsmith butcher that I talked about last week said the most important aspect of natural curing is 90 percent about sourcing clean animals.

You can find our pastured, fresh hams here and if you would like to get some natural cure and salt, I am happy to work that out with you. I recommend buying two fresh hams, one to experiment with and one for a delicious Easter ham. Have you tried naturally curing meat? We love to hear from you!