If you can figure out where to do it, you need to stick a knife point into the joint of the shoulder and ham, depending on how you cut them. Then work salt in there. They can sour if no salt reaches them. miles
Miles:
Very true. I've been thinking about using a brining needle and shooting some salted water into the joint area. Usually, if you lose a ham its because the cure didn't get deep enough...
Elwood
