Anno Urbis - The Roman Empire Online

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"Rub each ham separately with ½ teaspoonful of saltpetre (use a small spoon); then rub each ham with a large tablespoonfulof best black pepper; then rub each ham with a gill of molasses (black strap is best).

Then for 1,000 lbs. of ham take
3-1/4 pecks of coarse salt,
2-1/2 lbs. of saltpetre,
2 qts. hickory ashes,
2 qts. molasses,
2 teacupfuls of red pepper.

"Mix all together on the salting table. Then rub each ham with this mixture, and, in packing, spread some of it on each layer of ham. Use no more salt than has been mixed. Pack skin down and let stand for five weeks, then hang in the smoke house for five or six weeks, and smoke in damp weather, using hickory wood.

"As a ham, however well cured, is of no use to civilized man until it is cooked, and as this crowning mystery is seldom revealed out of Virginia, it may not be out of place to record here the process."

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