Post by Richard on Aug 27, 2004 10:11:58 GMT -7
"What did cured ham actually have"? Well city boy, ham would get worms and rot unless cured. There were many recipes to preserve the hams, but my family used the this method.For a 20 lb. ham:
3 Tablespoons Brown Sugar
2 Tablespoons Black Pepper
1 Teaspoon Red Pepper
2 Cups Salt
Mix the ingredients together and rub onto the skin-on ham, paying special attention to the hock. Then the ham is wrapped in paper, then wrapped in cloth, then placed in a cloth bag and hung with the hock down. The ham is hung in a well ventilated, dark and secure building. The ham "drips" for about two months and is ready to eat in about 6 to 9 months.
3 Tablespoons Brown Sugar
2 Tablespoons Black Pepper
1 Teaspoon Red Pepper
2 Cups Salt
Mix the ingredients together and rub onto the skin-on ham, paying special attention to the hock. Then the ham is wrapped in paper, then wrapped in cloth, then placed in a cloth bag and hung with the hock down. The ham is hung in a well ventilated, dark and secure building. The ham "drips" for about two months and is ready to eat in about 6 to 9 months.
