Virginia Mode of Curing Hams
From Twentieth century home cook book, 1905
Serves 1
This method is traditional and may vary by region.
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 Twentieth century home cook book (1905) by Francis Carruthers, page 69. The excerpt below is the record exactly as published.
VIRGINIA MODE OF CURING HAMS. Put a teaspoonful of saltpetre on the fleshy side of each ham, salt not too heavily for five weeks ; if the weather is freezing cold, six weeks ; then brush the hams well and rub them with hickory ashes. Let them stay for one week, then hang and smoke them for six weeks with green hickory chips
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