Curing Hams

Ingredients

• one teacup of salt
• one tablespoon of molasses
• one ounce of saltpetre

Method

1. 1

   Hang up the hams a week or ten days.

2. 2

   Mix for each good-sized ham, one teacup of salt, one tablespoon of molasses, one ounce of saltpetre; lay the hams in a clean dry tub; heat the mixture and rub well into the hams, especially around the bones.

3. 3

   Repeat the process until all the mixture is used; let the hams lie for two or three days, then put for three weeks in brine strong enough to bear an egg.

4. 4

   Soak in cold water for eight hours, hang up to dry, and smoke for three to five days.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 41. The excerpt below is the record exactly as published.

CURING HAMS. Hang up the hams a week or ten days, the longer the tenderer and better, if kept perfectly sweet; mix for each good-sized ham, one teacup of salt, one tablespoon of molasses, one ounce of saltpetre

Cook this with the app: pantry check, scaling, and the assistant.