A traditional French blend of spices is added to the brine stage which is cured in the classic “barattage” method meaning the meat is lacerated and tumbled in a stainless steel drum for 10 hours as it cures and tenderizes. It is never injected with water. The skin is placed on the hams and then slowly steam baked for 10 hours. After the ham is cooked, it is aged for 2 weeks under refrigeration.
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