Christmas Hamlets – To Eat or Not to Eat Will Not Be a Question

I had been fantasizing for weeks about doing a whole, home-cured ham for the holidays. I always get lots of requests for this kind of thing, and was fully prepared to give it a go, but then a strange thing happened, I heard the word “Hamlet.” 

It was on TV, and completely unrelated to cured pork, but for whatever reason the word made me think of cute little, individually sized hams. That’s all it took, and off I went trying to figure out how to make this thing happen. I knew I wanted a process that wouldn’t require the pink curing salts used in commercially produced hams, not because they are unhealthy, they’re not, but because it would be hard for some of you to find.