I have a wild boar ham that has not been cured ( it's in the freezer). I don't like a lot of salt, but am not sure now to cook this to make it actually taste like a ham and not pulled pork, stew, etc....Although I do love all that stuff! I have read something about Morton's brown sugar cure? Not sure which direction to go? Once again, any advice would be greatly appreciated...Thank You..
Answer The Mortons brown sugar cure is a curing mix and will give you country ham results, but will be salty. What most people don't know, because they have never had a 'Real" country cured ham is that they are incredibly salty. In order for a ham to be able to be hung dry unrefigerated and not go bad, it has to be salty. In order to eat one of these beasts the meat has to be soaked before cooking. My grandmother would soak the ham slices from hams my grandfather cured and let me tell you, they were still salty.
Don't expect it to taste like a canned ham or one you get from the store that is refrigerated or frozen.
Most authentic real cured hams have the skin left on. Most commercial cured hams are not dry cured but soaked in brine. It is quicker and does not dry out the meat as much.
Once you do cure the meat, you need a good saw or band saw to cut slices from it unless you plan to cook it all at once.
Unless you want to go to the trouble, I would just roast it and have roast pork.
You might just try soaking it in a good brine recipe for a week or so, then cooking it like you would a ham. That would probably give you the results you want. If you choose a brine recipe with brown sugar or apple juice added, it will give you good results.
