How to make Salt Hams

Title: How to make Salt Hams
Date: 1694/1795
Description: A method for curing ham using salt, saltpeter (potassium nitrate), and salt prunella / sal-prunella (another form of saltpeter).
Transcript: [inserted left: fo the 48]
Rub them with an ounce of Salt-Peter half an ounce of Salt prunala & one Pound of common Salt this Quantity to each Ham lay them in Salt pans for ten days turn them once in this Time & rub them well with more common Salt; let them lay ten days longer & turn them each Day then take them out & scrape them as clean as possi[text loss] & dry them well with a clean Cloth then rub them slightly over with a litle salt & hang them up to dry.
Subject: See all items with this value hams; See all items with this value salt (seasonings); See all items with this value salt curing; See all items with this value chemical curing (food preservation); See all items with this value cured meats; See all items with this value saltpeter
Contributor: Caylor, Karmen; Le, Vincent; Grimm, Stephanie; Salahuddin, Shafiya
Source: Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher: George Mason University Libraries
Rights: Public domain. There are no known restrictions.

Position: 295 (1 views)