[ShaunP]

Just a thought, got some gammons back today that where wet cured by the butcher. I normally freeze then defrost when I want to cook.

Thinking about hanging a few to air dry....good idea or receipe for disaster??

[MAK]

Yes - I'm pretty sure you can but Chris is the lead on ham here ( she is on imminent grandma duty).

We soaked 3-4 in a cure for 10 days then baked with a glaze and boiled others before freezing the cut ham. We had to cook them as we had just made 6 saucisson that is a dry cure and these are hanging in a very large cheese safe. We felt that we had no where suitable to hang the hams to air dry for 10 months or more.

If someone offers some good tips here then I will certainly give it a go as I love air dried ham.

Like most places here we have a real problem with flies so I guess we need to make an even larger "cheese safe" and learn about the correct drying conditions so we can establish the best site to hang the ham.