Bone-in Fresh Ham for Processing Prosciutto?

[Joseph Czerniawski]

Jerry, I’m not sure where you are, but I’m in North East Pennsylvania. I wanted to start earlier last year but time & life got in the way. I figure I should start my next one real soon since it stays in the refrigerator during the curing period for about 2 months and another month of equalization in a little warmer temp of around 48f. So by the time it goes to hanging it will be near fall and I think it can stay out the whole time (all 4 seasons) because it should be dry & cured enough by next spring to stay out through the summer like they do in Europe.

One other tip, I kept the ham in a meat lug that was placed in a “loosely closed” clean scent-free plastic bag during curing mode and equalization mode. I did this to keep th humidity high to prevent “case hardening” as my refrigerator has no humidity control. Of course I opened rhe bag for air exchange pretty frequently.

And, being this is my first prosciutto, I boned it out and stitched it closed after curing and placed into the Umai bag; but I still wont know if my procedures worked until after another 5 or more months. Regardless of that, I still plan on doing a bone-in one next.