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Results 1 - 10 of 168 for cured hams
This is for 100 pounds ... Drain and smoke. Ham takes between 30 and 40 ... temperature is a key to curing. Repack and time once again from the start.
Soak cured ham in water overnight. Rinse. Trim ... fatted side and rub with paste of sugar, juice, and mustard. Decorate with remaining ingredients.
On the day after it is butchered, get a ham nicely trimmed up (not squared ... free from a hook in the ceiling and leave six months to two years.
For each hundred pounds of ham: Make a pickling brine ... to cover the hams. First rub hams with ... brine should only be left in for 2 weeks.
Amount to mix for 2 hams and 4 bacons: Mix well. ... again with more cure. Let stand 3 weeks ... brush or wash off sugar cure and smoke as desired.
Work into ham. Wrap in brown paper. Keep in cold place, refrigerate, 2 weeks. Hang to smoke. May smoke on grill.
Mix and rub on hams until it sweats. Wrap in ... hang up bone end down. Let hang in garage or out building for 3 or 4 weeks. Slice off as needed.
Melt in 3-pint warm water ... smoke. Rub on hams and bacon. Rub in real ... runs off after a few days, rub it on again. Mrs. Crist Weaver (Fanny)
Amount to mix for 2 hams and 4 bacons: Mix well. ... again with more cure. Let stand 3 weeks ... or wash off sugar cure, and smoke as desired.
Prick ham thoroughly with skewer 3-4 inches ... to oven for 30 minutes or until brown. The rye crust can be eaten. Slice very thin for serving.
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