[Rich/Jan]

Id like to do a free-range gammon for xmas but all my free-range pork is frozen.  Could I defrost it and then dry or wet brine cure it and then boil as for a normal gammon.  I'm not sure if it will work from frozen and defrosted.  Any ideas anyone.  I can get pork leg from the butchers but prefer to do my own - what do you think?  My next pig wont be going to the abattoir for a month or so yet.  Jan

[benkt]

We've done it both ways round, freeze then cure and also cure then freeze. Both work fine.