Preserving ham 1
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Preserving ham 1
  Ham    Preserves  
Last updated 6/12/2012 1:19:05 AM. Recipe ID 50257. Report a problem with this recipe.
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      Title: Preserving ham 1
 Categories: Info/tips, Preserves
      Yield: 1 Servings
 
 
  ================== Information file ================== Rub your ham,
  which should be of fine grained, well fed pork, when quite cold, with
  fine salt, to which add a little red pepper, and half a pinto of
  molasses. Let it remain in the pickle, basting and turning it for six
  weeks. Then hang it up, and smoke for six weeks. About the first week
  in April take it down; wash it in cold water, and rub it over with
  unleached ashes. If you have any number of hams, let them lie for a
  week, heaped together; then hang them in a cool room, having sewn
  them in canvass or old cotton covers.
  
  Origin:  The Canadian Settler's Guide, written in 1855
 




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Recipe ID 50257 (Apr 03, 2005)

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