Ronpolk Cured Hams

Ingredients

• Ham 
• 1 tablespoon of sodium nitrate
• salt
• black pepper

Directions

1. Rub 1 tablespoon of sodium nitrate onto the ham.
2. Pack the ham away letting it sit for 6 weeks.
3. Take the ham out and wipe it very dry with a coarse towel.
4. Once wiped clean, rub the thick part and bone with black pepper.
5. Smoke the ham for 6-8 weeks then enjoy.

Source — The Creole Cookery Book
Prepared byAllen Jones
Louisiana Anthology
June 12, 2021