Zhejiang Jinhua Cured Ham

Instructions

1. 1. Trim the pig’s hind legs neatly.
2. 2. Scrub thoroughly with coarse salt. Cure in cool place for 3 days.
3. 3. Drain all liquid. Rub with remaining salt, rock sugar and spices.
4. 4. Pour in Shaoxing wine and soy sauce. Continue curing for 10 days.
5. 5. Rotate your legs every 2 days.
6. 6. Hang in a cool, well-ventilated place to dry for 2-3 months.
7. 7. The ham is done when it is firm and fragrant.
8. 8. Cut into thin slices and serve. Can be used in soups, stir-fries or steamed vegetables.