Martinsburg gazette. [volume] (Martinsburg, Va. [W. Va.]) 1833-1855, 1851-11-11

The hams Of Maryland and Virginia have
long enjoyed a wide celebrity. At the last
exhibition Of the Maryland State Agricultural
Society, four premiums were awarded for
hams We are informed, by those who bad
the opportunity Of examining them. that they
were Of first rate quality. The following arc
the recipes by which the hams were cured
4. H. Hamblcton's Recipe ls1 premium
To every 100 pounds Of pork. take HIS. o.
G A salt 2 or. saltpetfe. 2 lbs brown sugar.
~ OF Of potash and four gallons Of was,r
Mix the above. and pour tie brine over liz
meat, after it has laid IN the tub SONG twp
days. Let the hams remain six weeks in
brine and then dried several days before
smoking. | have generally lad tile meat
rubbed with fine salt whom It IS packed down
The meat should be peieec'ly cod Lefore
packing.
J. Green'S Recipe cd trtn.ia.n,: II 1eon
lbs Of pork, take half a lusAol aud BALI peek
Of salt, 3 lbs. saltpetre, . lbs sugar, and 2
quarts of molasser Mix; rus thc laeun
with it well; keep on far three weeks IN all,
but in The end ofnine days take oat lie hams,
and put those which were at tie top. At the
bottom.
c. D. Singluf's Recipe 18th premium .
TO 100 lbs. green hams, take s lbs G 4 salt
lbs. brown sugar, or molasses equivalent, 2
OF saltpetre 2 OF. pearl ashes, gallons wa
ter; dissolve well, skimming off the scum
arising on the surface. Pack the hams COM
pactly in tight vessel or cask, rubbing the
feshy part with fine salt; in a day or two
pour the above pickle over the meat, taking
care to keep it covered with the pickle In
four TO six weeks, according to the size and
weight Of the hams, (that is to say, the long.
cr period for heavy hams,) hang to smoke,
hook up; smoking with green hickory wood
have put up hams for the last twelve or fif
teen years, by the above recipe, with uniform
success. equal at all times to The sample now
presented
10 the above we ada the following which
VIC, as well as many others. have satisfactory
y proved;
For every one hundred pounds Of meat.
take five pints of good molasses, Cor five
pounds Of brown sugar, five ounces saltpctre
and eight pounds ofrock salt--add three gal
Ions Of water, and boil the ingredients over
gentle fire, Swimming off the froth or scum as
itrises. Continue the boiling till tho salt. &c
10 NiSS0iNcu sfuNc Tue Nuns iiccfy cut ana
trimmed, packed in casks, with tie shank end
down, as the pickle will thus strike in better
v hen tie pickle, prepared as above, is cool
ed to blood heat, pour it over the hams
They may lie in pickle from two to six weeks,
according to the size Of the pieces, or tile
state of the weather; more time being re-
quired in Geld, than in warm weather Beef
or mutton hams, intended for smoking and
drying. may be eurod according to this mode
aud viii be fnand excellent. - i.
Much Of the goodness Of hams depends on
smoking They should be hung at such
distance from the fire, as not to lie heated -
They should also be hung up with the shank
end downward, as it will prevent the escape
Of their juices by dripping. Small hams
wanted for immediate use, will answer with
two weeks smoking; but larger ones and
those wanted for keeping. should lie smoked
four weeks or move.