1 Cook the ham after the aging process. 2  Again, remove the excess curing mix and mold, then fry or bake the ham. 3  If you prefer, you may also smoke the ham after the curing process. 4  Do this by unwrapping the ham, using a stiff brush to remove the cure mix and mold, and rinsing with cold water.. Open the hock-end portion of the ham. Add at least 3 tablespoons (44 ml) of curing mix inside the ham to cover the middle joint. 1  Applying the cure inside the ham prevents the bone from spoiling.
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amchur powder recipe with step by step photos â amchur or amchoor is one of the most important ingredient in punjabi cuisine. it is added to many popular punjabi recipes like punjabi chole, rajma, aloo paratha, aloo baingan, stuffed capsicum and so on.o get a slight tang and hint of sourness, in many north indian recipes, amchur powder and dried pomegranate seeds powder are added. usually souring agents like lime, tamarind and kokum are not used in north india. while kokum & tamarind is used in western india, lime and again tamarind is commonly used is south india.