Ingredients
- six lbs
- 3 lbs
- 3 pts
- 20 hams
Directions
1
Six lbs. fine salt, 3 lbs. of brown sugar (or 3 pts. molasses), 1 lb. saltpetre powdered; mix all together for 20 hams. Rub each ham well with the mixture, and lay them in tubs for 5 or 6 days. Then put them in brine strong enough to bear up an egg. Keep them in 4 weeks, and then smoke thoroughly.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg