A To Cure Hams Recipe is a traditional recipe that has been passed down from generation to generation. This recipe is used to cure hams that have been smoked or air-dried.
The recipe specifies ham from corn-fed hogs, and fine salt (bestquality).
Since kosher salt is commonly available today, and contains noiodine, I changed the ingredients to specify it.
Mix thoroughly the salt peter, 1 pint salt and brown sugar and rub over thehams and let stand for 24 hours.
Then rub the meat with the pepper and partof the remaining salt.
Let stand for 5 days and then rub meat again withfine salt.
Set aside for 30 days, hang the meat up and brush off the salt.
Have hams smoked at a good smoke house, smoking them for 10 days with wood.
When finished, rub entire ham with red pepper, wrap carefully in brownpaper and then in muslin bags and hang up with the hock down.
Hams preparedin this manner will keep indefinitely, and flavor and quality improve withtime.
Ingredients
Directions
The recipe specifies ham from corn-fed hogs, and fine salt (bestquality).
Since kosher salt is commonly available today, and contains noiodine, I changed the ingredients to specify it.
Mix thoroughly the salt peter, 1 pint salt and brown sugar and rub over thehams and let stand for 24 hours.
Then rub the meat with the pepper and partof the remaining salt.
Let stand for 5 days and then rub meat again withfine salt.
Set aside for 30 days, hang the meat up and brush off the salt.
Have hams smoked at a good smoke house, smoking them for 10 days with wood.
When finished, rub entire ham with red pepper, wrap carefully in brownpaper and then in muslin bags and hang up with the hock down.
Hams preparedin this manner will keep indefinitely, and flavor and quality improve withtime.
