This is a very low salt cure for people who should really cut down on their salt intake hence my disclaimer at the end
“As our cure contains far less salt that a traditional cure it will not keep in the fridge for longer than about five days once it’s been cured and smoked.”

It freezes well so we slice an freeze it in batches to use over the next few months.

If you want a ham to last a year go for a cure with masses of salt and saltpeter and a much longer soak time!

I’m so pleased that you can now eat decent bacon in France. Life without bacon would be very dull.

Hi Arleen

You can use saltpetre. I cured my first chunk of bacon with this but it is not essential as long as you know that the bacon/ham will just last a few days in the fridge.

Hello Talley

I developed this low salt cure as Danny has high blood pressure and salt is bad for him. The ham will not keep for nearly as long as a conventional ham. I get round the problem by freezing it in slices after a few days – it freezes well.

HFW is using a more traditional cure that would be far too salty for Danny.

Last year’s ham was 5 kilos. This year’s ham is 7.5 kilos.

Yes our ham tastes very good – better than any ham that I’ve ever tasted. So you could drop the salt ratio by 75% and would have good results.

As our recipe is low salt there’s no need to soak the ham before cooking.

Yes I think HFW’s recipe is a traditional one.