Hanging Ham?

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Hanging Ham?

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

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T.G

Joined: 13 Sep 2009
Posts: 7280
Location: Somewhere you're not

Posted: Sun May 02, 10 11:44 am Post subject: Hanging Ham?

- you don’t want to know what a general google search brought up – certainly not recommended

- seriously I feel I need to bleach my eyes clean.

So I have to enquire – and possibly should have been here first, ya live and ya learn

What is required to hang ham, I’ve read so many seemingly scrummy marinades I fancy a go later in the year. What sort of area? Air flow? Totally dark? How much space? anything else to consider? And what else can you do in this space meat wise? If you were to hang more than one, how much space between etc...

I have an area in mind just wondering how suitable it is

Cheers

Rob R

Joined: 28 Oct 2004
Posts: 31902
Location: York

Posted: Sun May 02, 10 12:04 pm Post subject: Re: Hanging Ham?
Muslin and string, lots of it- I got round it at least four times and tie it carefully. Usually hang them about 12-18" apart, depending on size, and in the top of the barn worked very well. Regular changes of air are essential, darkness isn't. It needs to be dry & relatively cool (out of direct sunlight) with no condensation.

maryf

Joined: 25 Oct 2009
Posts: 341
Location: suffolk

Posted: Sun May 02, 10 8:52 pm Post subject:
As Rob R said, but vermin/cat/dog etc proof area best if you want to eat them yourself

hardworkinghippy

Joined: 01 Jan 2005
Posts: 1110
Location: Bourrou South West France

Posted: Sun May 02, 10 9:05 pm Post subject:
We used a west facing covered terrace (prevailing wind) and also hang our sausages, bacon and copa in the same area.

Cathryn

Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion

Posted: Mon May 03, 10 7:10 am Post subject:
I wrap mine in old clean tea towels after they have been salted and hang in them in fabric bags (the downsizer bag type) from a hook in the old kitchen, airy, cool and protected from flies.

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