To Cure Hams
Ingredients
Directions
Mix salt, saltpetre, and molasses together.
Rub the mixture thoroughly onto the hams.
Place the hams in a barrel.
Prepare a brine that can float an egg.
Let the hams cure for six weeks.
After curing, smoke the hams.
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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