To Cure Hams. No. 1. (A. Young.)
Rub the hams with common salt, and in a few days take out
of pickle tub and rub dry with a cloth. Allow 3 handfuls of
salt, ½ lb. of coarse ground ginger, ¼ lb. of nutmeg, and ¼ lb. of
allspice to each ham.
Open the shank by pushing in a bit of stick, and fill with
some of the ingredients mentioned, mixed together. Tie the
shank tightly with a cord to exclude the air, then rub the
hams well with what remains of salt, spices, &c., and lay
them in a tub. Rub them every 2 days with the pickle which
will drop from them, and in 3 weeks they will have soaked
it all up.
Then rub the outsides with a little oatmeal and hang them,
well apart, in the kitchen. When dry cover them with bags to
guard them from flies.