Bayonne-Style Ham
A dry-cured raw ham following the tradition of French Bayonne. The meat is rubbed with an aromatic salt mixture and aged for several weeks. The result is a finely seasoned, melt-in-the-mouth ham with a mild flavour.
Ingredients(for 1 kg)
Instructions
Preparation
1 dayTrim the leg, removing excess fat to approximately 1 cm thickness. Thoroughly mix all spices with the curing salt. Massage the curing mixture evenly and firmly into the entire surface, especially near bones and joints.
Curing Phase
21–28 daysVacuum seal or tightly wrap in cling film and refrigerate at 3–5 °C. Turn daily so the curing brine is evenly distributed. Allow at least 3 days of curing time per kilogram of meat.
Soaking and Drying
1–2 daysSoak the ham in cold water for 24–48 hours, changing the water every 6–8 hours. Then dry thoroughly and allow the surface to dry at a cool, airy spot for 24 hours.
Cold Smoking
2–3 smoking sessions of 8 hours eachCold smoke the ham at a maximum of 15 °C using beech chips. Allow a 24-hour rest between smoking sessions so the meat can breathe. The smoke should flavour, not cook.
Ageing
8–12 weeksAge the ham at 12–15 °C and 75–80% relative humidity. Check the ham daily for mould growth; white noble mould is harmless, while green or black mould should be removed.
Pro Tip
After the curing period, soak the meat for at least 24 hours to remove excess salt, then age at 12-15 °C and 75-80% humidity for at least 8 weeks.
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