# Why is ham so salty? **URL:** \ **Category:** Cafe Society\ **Created:** [December 20, 2011, 12:15am UTC](https://boards.straightdope.com/t/why-is-ham-so-salty/606786 "2011-12-20T00:15:47Z")\ **Posts on this page:** 8\ **Page:** 3
**Author:** ![Pork\_Rind](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pork_rind/32/111_2.png) [@Pork\_Rind](https://boards.straightdope.com/u/Pork_Rind)\ **Post date:** [December 21, 2011, 5:37am UTC](https://boards.straightdope.com/t/why-is-ham-so-salty/606786/41 "2011-12-21T05:37:28Z")
> [@loshan](#): > > I am butchering a pig after the 1st and have been scared of doing my own curing (last one we just had fresh ham). > > Is it hard to do? The websites I’ve looked at are full of warnings, and an unfortunate Thanksgiving incident documented elsewhere on this site have made me afraid to do my own. Plus, prices at the processor for curing are high. > I am beginning to think I need to go for it though, because really…butcher a pig and no bacon!? I don’t think I can go through that again. 😉 Curing bacon is brain-dead simple. The smoking process after that is only slightly more complex, but is basically unscrewupable. ---
**Author:** ![drastic\_quench](https://avatars.discourse-cdn.com/v4/letter/d/e36b37/32.png) [@drastic\_quench](https://boards.straightdope.com/u/drastic_quench)\ **Post date:** [December 21, 2011, 5:45am UTC](https://boards.straightdope.com/t/why-is-ham-so-salty/606786/42 "2011-12-21T05:45:09Z")
> [@loshan](#): > > I am butchering a pig after the 1st and have been scared of doing my own curing (last one we just had fresh ham). > > Is it hard to do? The websites I’ve looked at are full of warnings, and an unfortunate Thanksgiving incident documented elsewhere on this site have made me afraid to do my own. Plus, prices at the processor for curing are high. > I am beginning to think I need to go for it though, because really…butcher a pig and no bacon!? I don’t think I can go through that again. 😉 Not in the slightest. Do your first one with a kit from the excellent folks at [Hi Mountain](http://shop.himtnjerky.com/online/product.php?productid=25). You can also purchase your own blend of curing salt and spices, but the kit is high quality and results in great buckboard-style bacon. I’ve not done pork belly yet, but I’d love to. I’ve smoked bacon with hickory and apple separately with great results. Adding a rub or a coating of cracked black pepper is also a tasty option. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 21, 2011, 5:49am UTC](https://boards.straightdope.com/t/why-is-ham-so-salty/606786/43 "2011-12-21T05:49:39Z")
> [@loshan](#): > > I am butchering a pig after the 1st and have been scared of doing my own curing (last one we just had fresh ham). > > Is it hard to do? The websites I’ve looked at are full of warnings, and an unfortunate Thanksgiving incident documented elsewhere on this site have made me afraid to do my own. Plus, prices at the processor for curing are high. > I am beginning to think I need to go for it though, because really…butcher a pig and no bacon!? I don’t think I can go through that again. 😉 [This is the book you want.](http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298) Trust me. ---
**Author:** ![loshan](https://avatars.discourse-cdn.com/v4/letter/l/ce73a5/32.png) [@loshan](https://boards.straightdope.com/u/loshan)\ **Post date:** [December 21, 2011, 5:59am UTC](https://boards.straightdope.com/t/why-is-ham-so-salty/606786/44 "2011-12-21T05:59:21Z")
Okay, you guys convinced me. I’m ordering the kit and the book when the coffers are replenished. I have a propane smoker that gets a lot of use otherwise, so that part doesn’t intimidate me. Awesome, homemade bacon to impress all my friends (or hoard for myself)! ---
**Author:** ![drastic\_quench](https://avatars.discourse-cdn.com/v4/letter/d/e36b37/32.png) [@drastic\_quench](https://boards.straightdope.com/u/drastic_quench)\ **Post date:** [December 21, 2011, 5:59am UTC](https://boards.straightdope.com/t/why-is-ham-so-salty/606786/45 "2011-12-21T05:59:42Z")
> [@pulykamell](#): > > [This is the book you want.](http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298) Trust me. Strongly seconded. Though it is not the most beginner-friendly and I found it somewhat advanced. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 21, 2011, 6:37am UTC](https://boards.straightdope.com/t/why-is-ham-so-salty/606786/46 "2011-12-21T06:37:38Z")
> [@drastic\_quench](#): > > Strongly seconded. Though it is not the most beginner-friendly and I found it somewhat advanced. Well…I mean, if you’re going to get into salting and curing, you’re going somewhat above casual food preparation level. That said, I actually found it a perfect introduction to the art and science of preservation. I felt it was neither dumbed down nor way above my head. Perfect for the curious beginner. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [December 21, 2011, 6:58am UTC](https://boards.straightdope.com/t/why-is-ham-so-salty/606786/47 "2011-12-21T06:58:06Z")
> [@pulykamell](#): > > [This is the book you want.](http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298) Trust me. Now I know what to do with one of those Amazon gift certs I just got. Thanks. ---
**Author:** ![dwyr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dwyr/32/363_2.png) [@dwyr](https://boards.straightdope.com/u/dwyr)\ **Post date:** [December 21, 2011, 7:20am UTC](https://boards.straightdope.com/t/why-is-ham-so-salty/606786/48 "2011-12-21T07:20:07Z")
> [@jsgoddess](#): > > That’s what I was going to ask, too. Country hams need to be soaked to get rid of the incredible saltiness, so if someone isn’t doing that, I think they’d be pretty much inedible. Not really. Sliced up, not too thick, and fried in a cast iron skillet until the fat edge gets nice and crispy, country ham is very tasty. Granted you wouldn’t want to eat it often because of the saltiness but it’s very nice if you grew up on it. I start soaking the Christmas ham Thursday morning, changing the water once or twice a day. Then I’ll bake it over celery, carrots, and rosemary, cut off the skin and excess fat and glaze it with sorghum. I never have many leftovers. [Previous page](https://boards.straightdope.com/t/why-is-ham-so-salty/606786.md?page=2)