Sugar-Cured Ham, No. 2
From The new Annie Dennis cook book, 1905
Serves 40
Follow the instructions carefully for best results.
Presented as published in 1905. 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
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 79. The excerpt below is the record exactly as published.
Sugar-Cured Ham, No. 2 After all animal heat is out, trim the hams (or shoulders either), nicely cutting off about four inches of the hock or lower joints. Rub each piece with tol- erably fine salt, and pack tight in a barrel that will hold brine; m.ake a sweet pickle by using one and one- half gallons of good syrup, or its equivalent (twelve pounds) of brown sugar and six ounces of saltpeter, to forty gallons of water
Cook this with the app: pantry check, scaling, and the assistant.