Home › Cookery › Virginia Mode of Curing Hams

Virginia Mode of Curing Hams

Put one teaspoonful saltpetre on the fleshy side of each ham. Salt not too heavily for five weeks; if the weather is freezing cold, six weeks; then brush the hams well, and rub them with hickory ashes; let them lie for one week, then hang and smoke them for six weeks with green hickory chips. After brushing, pack them in hickory ashes in a bulk.--Mrs. P. C. M.