In the hunting section I posted about a recent bear hunt. We took the hind legs to cure as hams and they turned out great! This is a link for the recipe that I use for hams, be it bear or pork. It really is more of a guide to get you through the process. You decide how much of what to add, the salt level, sweetness and so on. We use the minimum amount of salt (Mrs. Wolf has high blood pressure) and middle of the road on sweetness. I use maple syrup for sweetener, have tried molasses but prefer maple syrup. I throw in a good hand full of pickling spice for mine. The only addition to this is a shot or two of your favourite spirit. I've used Dark rum, bourbon and Crown Royal's salted caramel whiskey - all of them add an excellent taste.

www.pelletsmoking.com/...acon-6993/

thanks for the link...Mrs says "no" we not game to give it a go and local butcher doesnt charge the earth.....leg off a sheep/mutton goes VERY well as a ham...the fat is no good,but meat is awesome.

It's easier than I thought it would be. Since I've started doing this and bacon, Pastrami and Montreal Smoked Meat I won't buy at the store. It just isn't the same.