Republican vindicator. [volume] (Staunton, Va.) 1849-1857, 1854-01-16
TO Mako Good Hams.

| After the pork is chilled through--say
the second tnothing-cut the hams will
core--cutting between the lower point o
the middling and solid part Of the ham
passing two inches above the hip bone with
a slant of IS degrees outward through the
fat and skin-when dried the skin will
still project beyond the flesh and the bone,
bringing the ham to pretty circuit; the
corners Of the middling can be clipped for
lard.
Joint with knife below the knee where
it dwindles into SHANK little practice
will enable one to do 1t quicker and
smoother thanwith an axe.
The bone that connected the two
hams can be cut around, the flesh pressed
down with the knife, and few draws of
an old saw, or the heel Of good one, $50
,could the point take it off-a little saltpe.
tire rubbed on, protects against flies and
their successors in office.
Rub the hams slightly with salt, pack
them flat and compact, in a tight hogshead,
let it stand two days, pour IN the brine--ii
the proportion should not cover the meat,
add more brine.
To maize Brine.-For each 100 lbs.
hams, 8 lbs. of salt, 2 lbs, brown sugar, or
its weight in molsssas, 2 OF. saltpetre. u
OF. pot or pearlash, ioz red pepper and 4,
gals. Of water Dissolve the pearl ash
with care separately, (take care of your
fingers mix all well and pour over the
cask of meat, adding a little weight to
press it down in as small a space as prac.
ticable. From 4 to weeks in brine, &C.
cording to size-take out, rinse in tub Of
fresh water and hang by the skin at the
End Of the hook. After few days dry
ing, smoke with green wood hickory il
satisfactorily Drowned
with smoke. Then, certainly before the
heat Of the house may start fies-say
March, If practicable take down the hams,
wrap them snugly with old newspaper
FASTING smoothly.
1t may be better 10 rub on nice hickory
ashes, or black pepper before securing in
paPer-beside the flavor given them, it
adds additional security from Shippers
Bags made from washed guano bags, or
close oznaburgs, will last an age at little
cost. Put the ham in the bag point down.
wards-only wide enough for it to hang
erect, and the aeshy part does not drip as
81. would, if reversed.
Reasons for this mode-The meat should
be cold. all will agree Grounding ham
adds beauty to it. hanging it by the leg ex-
poses the ieshy end to the smoke. aud it
avoids the laceration Of the top of the ham.
The brine surrounds all parts of the
ham, strikes alike through all, bleaches
the skin, leaves the flesh with quite trans
parent look and avoids the sweat produce
ed by the salt or the flesh, rendering the
upper part nearly worthless. $500.
Brine prepared as above corns beef most
eGectually, and without the liability of be-
ing too salt OF hard and dry after cooking.
How to cook Ham-Boil an hour to
each lbs. of weight, moderately for the
first hour or two, till thoroughly heated
and in process of cooking, then boil as u.
sual till done. After cooling ten or fifteen
minutes, take off the rind and CRATE dry
biscuits thickly over the fat--then bake
gently till Drowned we'll, this adds favor
to the fat, beauty to the ham and protects
it till used
Don't condemn the above till tried-and
and if not pleased then, send the hams to
the printer who publishes this.