To Keep Hams After Curing
From Buckeye cookery, 1892
Serves 10
It will keep through the season.
Presented as published in 1892. 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 Buckeye cookery (1892), page 275. The excerpt below is the record exactly as published.
To Keep HAMS AFTER Curinc.—Cut hams in slices suitable for cooking, ane trim off the rind, and pack as compactly as possible in a stone jar; over the het top pour melted lard
Cook this with the app: pantry check, scaling, and the assistant.