HOME CURED CHRISTMAS HAM

HOME CURED CHRISTMAS HAM 1 fresh ham (16-18 lbs.) skin on (IMPORTANT--Must be fresh!) 1 c. sea salt 1 c. sugar 1/2 c. saltpeter 6 lbs. coarse kosher salt 2/3 c. dry horseradish 5 lbs. rye flour 1 1/2 pt. water 1 1/2 to 2 c. bread crumbs 1 c. brown sugar Whole cloves

Water, necessary to make brine to cover ham (12-16 qt.) Prick ham thoroughly with skewer 3-4 inches deep. Rub all surfaces with mixture of 1 cup each of the salt, sugar and saltpeter. Leave ham in cool place for 3 days. Mix brine in large cooking pot with water, the kosher salt and horseradish. Cook until dissolved, cool, and place ham in the brine with weight on top of ham to keep under brine (this should be a crock, if metal, use large plastic bag liner). Keep in very cool place for 8 days. Remove ham, wipe dry, and cover with dough made by mixing the rye flour with 1 1/2 or more pints water and form over ham. Bake in moderate 325 degree oven for 25 to 30 minutes per pound.

Remove crust. Cover ham with mixture of bread crumbs and sugar. Insert whole cloves at random, about 1 dozen. Return ham to oven for 30 minutes or until brown. The rye crust can be eaten. Slice very thin for serving.

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