How To Smoke Hams Recipe

When the hams have been well pickled, as shown in the preceding Number,

they must be pressed between boards with heavy stones to render them

flat; the hams should remain in press for twenty-four hours; and, at the

end of that time, must be well rubbed all over with peasemeal mixed with

a little salt; they are then to be smoked in a close shed or in the

chimney, burning for that purpose some branches of juniper or any other

wood, and some sawdust. The smoking must last five days. The hams, when

sufficiently smoked, must be kept in a cool place. They will not be ripe

for cooking before six months after their curing. Remember that a couple

of well-cured hams, kept in reserve for a case of need, will always

prove a ready means to realize some twenty-five shillings towards paying

the rent, etc.

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