very salty homemade cured ham

by monica

We salted our ham, hung it in a dry place for seven months. We tried it for the first time yesterday; it's edible but too salty. Is there any way to avoid this?


You have to make sure that when you weigh your ham that you have been accurate in doing so. Then, when you first salt your ham you should never leave the salt on for too long, and you must remember to wash it off before you cure it. I am not sure if you did this, or perhaps you left the ham in the salt for too long. Normally, 1 day, per pound is more than enough.

Comments for very salty homemade cured ham

Average Rating starstarstarstarstar

Click here to add your own comments

Jan 01, 2016
Meat too salty?
by: Anonymous

You can soak the ham slices in water for a while before cooking to remove some of the salt flavor. I do this for all salt cured ham that I cook. I do not like as much salt flavor as others. Start by soaking 30 minutes. If it still too salty, next time use more water and allow to soak longer. Remove from water and slightly pat the meat dry.

Click here to add your own comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Leave a Comment.

Did you find this page helpful?

Sharing is a way of saying, "Thanks!"

Follow Us and Keep Up to Date

Go back to the Home Page


privacy policy