Homemade Cured Ham Recipe

Cure and cook your own farm-fresh hams in no time right at home.

From "Welcome to the Farm"
January 2018

Welcome to the Farm (Lyons Press, 2017) by Shaye Elliott, is a fully illustrated and detailed guide to growing your own amazing food right in your own backyard. She offers a wide range of recipes, from jam and jellies to growing fields of organic fruits and veggies. The following excerpt is her Homemade Ham recipe.

Don’t let the thought of curing your own ham at home deter you from enjoying such awesomeness. As with all things homemade, a little bit of extra effort pays off ten-fold in taste and experience. Though it takes a bit of time to cure, the active work time to home-cure a ham is roughly 0.192334 seconds. You can do it! I have the utmost faith in you.


• 1 fresh pork roast, preferably from the leg
• Sea salt
• Whole dehydrated cane sugar
• Kitchen scale
• Large bowl


1. Dry the ham with a rag to absorb any extra moisture. Weigh the roast and write down this number.

2. For every pound of meat, weigh out 15 grams of sea salt and 2.25 grams of sugar.

3. Rub the meat with the salt/sugar mixture. Get into every crevice that you can find. Really work it in there. If you have a bone-in roast, pay special attention to that area. Make sure that the roast is coated.

4. Place the roast in a large bowl, uncovered, and set it in the refrigerator. Measure the diameter of the roast and add 3 to that to figure out how many days it will cure. If your roast is 7 inches in diameter, then 7 plus 3 equals 10 days total for curing. Let the roast be. The salt will do its magic.

5. After the proper curing time, remove the ham. At this point, the ham can be baked and glazed with whatever you’d like. Honey and molasses are my favorite! If my husband has his say, the hams are always smoked.

6. Smoke or cook the ham to an internal temperature of roughly 170 to 180 degrees Fahrenheit.

More from: Welcome to the Farm

Homemade-Cured Bacon Recipe
Homegrown Chorizo Recipe
Scrappy Rillette Recipe
Pork Head Cheese Recipe
Curing and Storing Meat at Home

Reprinted with permission from Welcome to the Farm, by Shaye Elliott and published by Lyons Press, 2017.