This cure will work with Pork or Lamb. the quantitys given for everything appart from the leg meat are percentages of weight of the meat.

1 - Pork Leg
3.8% - Salt
3 % - White Sugar
1.5 % - Black Pepper
0.2% - Rosemary
0.2% - Garlic

Blitz all the ingredients together apart from the meat. Cover the meat with the cure mix and massage well. cure for at least 1 month turning every week.

After the month remove the excess salt and leave the ham at room temp for 5 days then rise the meat with a mixture of vinegar and water (50:50). wrap the leg in muslin cloth and hang for at least 6 months. It can be stored 2 years this way and the longer the better.

I recommend brushing the meat with the same water vinegar at least once or twice during the hanging to keep the chances of spoilage down.

Note: This process works perfectly however I recommend reading up on the correct temperatures a humidity for hanging the meat. You should also be aware of what good and bad mould looks like.