Curing bear hams

[WSU]

Anyone have a recipe for this, and care to explain the process? 

[sebek556]

would it be any different then curing a pork ham? 

[WSU]

I have no idea, and don't know how to do that (although I'm sure it would be easy to look up).  I always hear people talking about doing it on web forums, but have never heard anyone describe how to do it.  Seems like it would be a fun thing to try out.

[high country]

we did one with a simple rub and roasted it on a spit........OMG it was good.

[NRA4LIFE]

Depends on how thick it is.  If it's not more than 3-4" thick you could probably use something like Buckboard Bacon cure or a dry cure made from Prague Powder (some call it Pink Salt).  If it's thicker than that I would use a wet cure brine with the Prague Powder, Salt and water and stitch pump it.  either way will take 7-10 days to cure it properly.

[buckcanyonlodge]

Check with Pete or George from Jahrs European Sausage in Selah.They have some GREAT old country recipies.509-697-8904. They pump brine into the hams,let them stand 24 hrs., then smoke them.