Tuscan-Style Prosciutto
A homemade Tuscan-style dry-cured ham can be prepared with patience and proper conditions.
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Instructions
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Prepare a paste from garlic, peppercorns, and mixed spices using a food processor; reserve half of this paste.
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Place ham on a non-absorbent surface, then rub half of the garlic mixture evenly over it.
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Generously salt the ham; allow it to rest for three days, wiping away any released liquids.
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Massage the ham with the reserved garlic paste, then sprinkle with a generous amount of fine sea salt; rest for another five days, continuing to wipe away liquids.
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Apply the remaining garlic paste and more salt; cure the ham flat for 30 days, turning occasionally, to absorb salt and release moisture.
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After a total of 38 days, shake off excess salt and let the ham rest for an additional 10 days.
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On the 48th day, rinse the ham thoroughly with an equal mixture of warm water and distilled white vinegar, repeating the process until clean.
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Hang the ham in a dry, fly-proof location for two to three months; wrap in cheesecloth if needed.
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Cover any exposed ham flesh with rendered lard, then hang to age for an additional seven to eight months.
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The dry-cured ham is ready after a total aging period of just over one year.