Directions for Curing Hams
Ingredients
Directions
Sort the hams into small (8-14 lbs), medium (14-18 lbs), and heavy (18-24 lbs).
For small hams, mix 7 lbs. of salt, 1 lb. of Freeze-Em-Pickle, and 5 gallons of cold water in a large container.
Cure the hams in this brine for 50 to 60 days.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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