Virginia Cured Hams
From The farm cook & rule book, 1923
Serves 1
Hickory wood is best for smoking.
Presented as published in 1923. 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 farm cook & rule book (1923) by Nell Beaubien Nichols, page 102. The excerpt below is the record exactly as published.
Virginia Ciired Hams Place the hams on a table covered with salt and sprinkle them with saltpeter until quite frosty. Use about 5 ounces of salt- peter for 100 pounds of meat. Salt and pile for 3 days, then salt again and leave in salt a day for every pound of meat
Cook this with the app: pantry check, scaling, and the assistant.