To cure Hams. First way.

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
curing mixture
drying
Instructions (5)
  1. Hang them a day or two; then sprinkle with a little salt, and drain them another day.
  2. Mix the curing ingredients well, and rub into each ham every day for four days, and turn it.
  3. If a small one, turn it every day for three weeks: if a large one, a week longer; but do not rub after four days.
  4. Before you dry it, drain and cover with bran.
  5. Smoke it ten days.
Original Text
To cure Hams. First way. Hang them a day or two; then sprinkle with a little salt, and drain them another day. Pound an ounce and a half of saltpetre, ditto petresalt, half an ounce of sal prunel, and a pound of the coarsest sugar: mix these well, and rub into each ham every day for four days, and turn it. If a small one, turn it every day for three weeks: if a large one, a week longer; but do not rub after four days. Before you dry it, drain and cover with bran. Smoke it ten days.
Notes
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