Making a nice, succulent cooked ham at home is easier thank you think. All you need is a decent vacuum sealer, nitrite cure and spices to your liking. For my verison I simply used the French quatre épices spice mix.
If you love French charcuterie as much as I do, you might want to give this a try. The recipe is fairly easy, and the result is delicious.
Magret de canard séché is a classic and easy to make French charcuterie staple. All you need is a little patience.