1 teacup black pepper.
Mix these ingredients well together in a large tub, rub it into each ham with a brick, or something rough to get it in well. Pack in a tight, clean tub and weigh down. Let the hams remain six weeks; then take them out and rub each one on the fleshy side with one tablespoonful black pepper to avoid skippers. Hang in the meat house, and smoke with green hickory for from ten to twelve hours a day for six weeks, not suffering the wood to blaze. On the 1st of April, take them down and pack in any coal ashes or pine ashes well slaked. Strong ashes will rot into the meat.—Mrs. R. M.
An Improvement to Hams.
Sometimes very good bacon is found to be of a bad color when cooked. This may be remedied by keeping it in ashes (hickory is best) for a few weeks before using. Must then be hung up, with ashes adhering, until needed. This also prevents skippers.—Mrs. S. T.
To Boil a Ham Weighing Ten Pounds.
Let it soak for twenty-four hours, changing the water two or three times. Boil it slowly eight or ten hours: when done, put it into a dish, as nearly as possible the shape of a ham, taking care first to take out the bone—turn the rind down. When cold, turn it out into a large dish, garnish with jelly and ornamental paper. Serve with the rind on. To be eaten cold.—Mrs. W. C. R.
To Boil Ham.
Put in the water one pint vinegar, a bay leaf, a little thyme, and parsley.
Boil slowly for two hours, if it weighs ten pounds; then bake. Soak all hams twenty-four hours before cooking.—Mrs. M.
To Boil Ham.