[Deano27]

hi all, i'm going to attempt to do my first Christmas ham this year.  but i need a little help...

firstly - which joint do I need?  i don't want a whole leg, that'll be too much

secondly - how long do i wet cure it for?  and what is the best salt/water/seasoning mix to use?

[Aidy]

My best advice for this is pretty simple, go to your local butcher and talk to and buy the ham from him and don't go to the super's we don't mention.  

[Deano27]

thankfully we've a really good indoor market in the centre of brum where i was going to buy it.  but really was trying to do as much research beforehand, so i can plan out when i need to do all this in time for Christmas

[Aidy]

I generally find that you don't need to do research with a propper butcher, well mine anyway, I just walk in and tell him what I want to do and he will bring the dead beast and cut and suggest all manner of ways of doing it. It's a real education sometimes just listening to them. Alas not the same from you know who. I am sure when you visit him he will know all the best ways of preparing etc. Good luck and enjoy the Christmas feast's.