Is it possible to cure gammon at home?

You can it take a few day or week in the frig, English gammon unlike US ham is not smoked and they use a more saltier brine or cure, you need a large vessel to put the pork roast, a leg one is best, you can get the butcher to even slice it to quicken the curing process, it is a simple salt, sugar, spice and curing salt brine, if you make small slits in to the meat the cure goes in quicker.

I am a former chef from Canada, we do a similar type here called cottage roll, it is like a gammon roast but deboned and closer to an Irish Bacon roast, you place the roast or steaks in the cure, and let them sit for 1-2 weeks is best.

I get my curing salt in Asian stores as they sell Niter powder, is is the best, drug stores in the US sell potassium nitrate or nitrite, it can be used to, you only use a 1/4 teaspoon for ever quart/litre of water, wash it off when done and roast it like you would at home in the UK, I visit the UK and have former chef mates there, I have taught them the methods of US style meat preserving, so they can make pastrami, corned beef and even West Indian types of salted beef.

How To Make Gammon

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