INGREDIENTS

INSTRUCTIONS

From: kneadles@esosoft.com (Hugs)  Fourteen pounds of good salt, half a
pound of salpetre, two quarts of  molasses or four pounds of coarse
brown sugar, with water enough to  dissolve the salt, and a pint of
good beer or of vinegar, if you  command either.  Bring this liquor to
a boil, and scum off all the  impurities that may rise to the surface.
When cold, pour this over  your hams, which should be cold, but not
frozen.  The addition of  pepper, allspice, and cloves is made by some
who like a high flavour  to the hams. The hams should remain in this
pickle six or eight  weeks; being turned and basted every two or three
days, and then hung  in the smoke house. The best woods for smoking
are: sugar maple  chips, hickory, birch, corn cobs, white ash, and
beech. Wehn removed  from the smoke house, sew each ham in any old
linen or cotton cloth,  and if you give this covering a coating of
whitewash, with a  whitewash brush, it well preserve it from the flies.
Origin:  The Canadian Settler's Guide, written in 1855 Shared by:
Sharon Stevens  Posted to recipelu-digest by jeryder@juno.com on Mar
14, 1998

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