[ To Cure Hams ] Garrett Clopper
Date: The manuscript is dated 1790-1799. | 1790/01/01 to 1799/12/31
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: S37A-2 F46
This recipe is on page 12. Image courtesy of New Brunswick Museum Archives and Research Library.
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