Black Ham - Part III - Washing and Drying

Continuing the story of the Black Ham, the previous post is here:
Black Ham - Part II - Calculating the Cure

The ham has now been in the brine for 10 days per kilogram of meat, a total of 23 days.

It's been rinsed in cold water and is now sitting in the fridge waiting for the surface to dry out before it is smoked.

Black Ham

The next part is:

Part IV - Smoking...

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