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Ham Curing

Name: Ham Curing
Yield: 20 servings
Ingredients: For curing four hams, averaging 15 pounds each; one and a half gallons of the best salt; one pound of good brown sugar; one-eighth pound of powdered saltpeter; one ounce of black pepper; one-half ounce of cayenne

From The Rural cook book, 1907

Serves 20

Wrap each ham in paper and encase in a canvas bag.

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

92Calories

0 gProtein

24 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories92 kcal

Protein0.3 g

Carbohydrates24 g

Fiber0.6 g

Sugars22 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium135496 mg

Potassium91 mg

Calcium110 mg

Iron1.5 mg

Magnesium9 mg

Phosphorus5.2 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A15 mcg

Vitamin E0.2 mg

Vitamin K2.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate1.2 mcg

Choline1 mg

Caffeine0 mg

Water1.2 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 20. The excerpt below is the record exactly as published.

am, Curing. — This is a Virginia method. For curing four hams, averaging IS pounds each, have ready one and a half gallons of the best salt, one pound of good brown sugar, one-eighth pound of powdered saltpeter, one ounce of black pepper and one-half ounce of cayenne

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