Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Curing question

I know there are some folks on here that have wet cured some hams so I have a question. I've got the charcuterie book for the recipe but still need some advice. The wife found 2 butt end green hams marked down at the grocery store today and their approx 11lbs a piece. My question is this, can I put both of these in 1 container together such as a food grade bucket and should I double the recipe or if the recipe covers them should I just leave it alone


  • GriffinGriffin Posts: 7,537
    Can't help you much as I've never done one before, but you have me a bit confused. Is it a butt? Or a ham? The butt comes from the front leg and the ham comes from the rear leg. Different muscle groups all together. Or does it just mean the top end of the rear leg? I'm no expert and here to learn just like everybody else.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • It's a butt end ham yeah the top half
  • You need to double the recipe. The amount of pink salt in the cure is based on weight, and it's important that you maintain that ratio.
Sign In or Register to comment.
Click here for Forum Use Guidelines.