To Cure Hams

[ To Cure Hams ] Garrett Clopper

Contributors
Contributor Role
Compiler
Contributor Name
Garrett Clopper

Date: The manuscript is dated 1790-1799. | 1790/01/01 to 1799/12/31

Publication Format
Manuscript

Type
Food

Ingredients
ham
salt petre
sugar
salt

Source: Garrett Clopper. Planting Journal, Accounts and Recipes.
Institution: New Brunswick Museum Archives and Research Library | Source Origin: Beverley Robinson Papers | Sublocation: Planting Journal, Accounts and Recipes by Garrett Clopper, 1790-1799. | Reference: F46

Description

This recipe is on page 12.  Image courtesy of New Brunswick Museum Archives and Research Library.


Images
Transcription

To Cure Hams

To each Ham of 10 lbs take 1 Oz

Salt Petre ~ 2 Oz of Sugar and 2

handfull of Salt, mix them toge-

ther and Rub the Hams well there:

-with, and Pack them in a tight

Vessel there to lay two weeks.

then take them out, and with

the Pickle they make, the Salt &c.

that Remains in the Vessel undis:

solv'd (adding a sufficiency of 

other Salt) make as much pickle

strong enough to bear an Egg as

will cover the Hams after they

are again Pack'd in the Vessel, boil

the Pickle till no scum rises, let

it cool and pour it on the Hams,

let them lie another fortnight,

then hang them up to smoak