1

The choice of ingredients is very important for curing ham. To choose fresh pig hind legs, it is best not to wash them with water before pickling. If you must wash them, you must drain the surface water for later use. First, cut off the edge skin with a knife, that is, the skin that is too long on the edge. It would be better if we could get the whole ham from the pig's trotters, so that it is not easy to deteriorate, stink or maggot when curing.

2

When pickling, find a bigger basin, wash it and dry it as a tool. It will be more convenient if you can find a dustpan to use. Put the prepared ham into the pot. First, evenly sprinkle about 1 kg of salt on the surface of the hind legs. Pay attention to which concave places, and sprinkle more where it is connected with the bone.

three

The next step is the important stage of curing. The work in this stage is related to whether your ham will go bad or not. Next, grab the salt on the pig's leg and rub it. Pay special attention to the corners when kneading, and the place where the bone is cut off and connected with the meat. At first, you can use a small force, and then knead it repeatedly with a large force until the meat becomes soft and the salt has penetrated into the pork.

four

Next, put a thick layer of salt on the surface of the pork, in order to let the salt penetrate into the pork better. The coating thickness can be 0.5- 1 cm, so that it should be coated evenly. After the application, put the pork leg in the pot for 2-3 hours.

five

The next thing to do is to drain the water in the pork naturally. Put the pork in a drainage device, preferably a small basket, and choose the place to put it (not too high). First put a plastic basin (stainless steel will be corroded by salt), put a board in the basin, and put the pig legs in the basket on it. The board can be put in the back, so that the discharged water will not flood the pig's legs. Cover the small basket with plastic wrap to prevent dust. Be careful to ventilate the small basket, and don't cover it too tightly.

six

Marinate for about 8- 15 days, take out the ham, shake off the excess salt on it, and hang the ham in a ventilated and cool place. In the meantime, we should always pay attention to whether the ham sausage shows signs of corruption and deterioration, and deal with it in time. Generally, after 2 or 3 months, the ham will slowly dry and be edible.