Method
1
Keep the pork refrigerated at 40°F (4°C) or colder.
2
Use a digital scale to weigh the curing salt accurately; the listed amount is 0.25% of the meat's weight and assumes curing salt No. 1 containing 6.25% sodium nitrite.
3
Never use curing salt No. 2 or an unidentified pink salt.
4
Mix the curing salt, kosher salt, sugar, pepper, garlic powder, and cloves thoroughly.
5
Rub the mixture evenly over every surface of the pork.
6
Place the pork and all the cure mixture in a food-safe, nonreactive, sealable bag.
7
Press out excess air, seal, and set the bag on a rimmed tray in the refrigerator.
8
Cure for 21 days, turning the bag over daily and massaging the cure around the meat.
9
After curing, remove the pork and discard the cure.
10
Rinse the meat well under cold running water; for a less salty result, soak it in cold water in the refrigerator for 30 minutes, then pat dry.
11
Place on a rack in a roasting pan and refrigerate uncovered for 8–12 hours to dry the surface, if time allows.
12
Heat the oven to 325°F (163°C).
13
Roast the pork until a thermometer inserted into the thickest part reads 145°F (63°C), usually about 1 1/2–2 hours depending on its shape.
14
Rest for at least 3 minutes before slicing.
15
Keep the finished ham refrigerated and use within 3–4 days, or freeze for longer storage.