Volume 12 , Issue 38

Virginia Cured Hams

In looking through our 1934 Home Comfort cookbook, we found the following paragraph relating to Virginia Cured Hams. This NW Okie loves the salty, Virginia cure hams. Wish I had some right now. I think I need to head to Virginia and snatch me some, huh? Does anyone make Virginia Cured Hams anymore like the following?

Virginia Cured Hams -- "After the hams are trimmed and cooled, pack them in a cask or tub very closely dusting the trimmed surfaces slightly with salt. After 2 or 3 days, cover with brine, allowing for each 100 pounds of ham, the following mixture. The best ingredients to use is coarse salt, 8 lbs. saltpeter, 2 oz. brown sugar, 2 lbs potash, 1 1/4 oz. water, 4 gallons. Let the hams remain in the brine for 6 weeks, then take out and drain, dust every part of the flesh or trimmed side with very fine powdered black or white pepper, and hang up to dry. After they dry for several days, expose them to hickory smoke in the customary way. The hams will be ideally soft, deliciously seasoned, and proofed against insects, and will keep until wanted.   |  View or Add Comments (0 Comments)   |   Receive updates ( subscribers)  |   Unsubscribe

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