Photo: Lily Banse
Ingredients
- one quart of common molasses
- three when very cold
- two table-spoonfuls of pulverized saltpetre -- clarified
Directions
1
Cut hams ofi" at hip joint ; then rub and salt them ; let them lie two weeks in moderate weather, three when very cold. After remaining in salt a sufiicient time, rub the hams well with molasses and saltpetre, mixed as follows : one quart of common molasses with two table-spoonfuls of pulverized saltpetre — clarified, if to be had. — Mrs. Laurence Jones.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive