Holiday Ham
Ingredients For Ham Curing:
1 pound salt
-a pinch nutmeg
-a pinch mixed spice
1 teaspoon salt petre
1 ten pound leg of pork
2 tablespoons of brown sugar
1 quart boiled water (cooled)
Instructions For Preparation:
Add the sugar and salt petre to salt and mix
thoroughly. Divide salt mixture in two parts.
Mix on half in boiled water. Add the pinch of
spice and nutmeg to other half.
Divide remaining salt mixture into two parts.
Put away one part to be used after the fifth
day and rub remaining half into pork.
Rub thoroughly in skin and part in the fleshy
part. (Use all of the salt). Using injector,
inject meat, with liquid, five times, two in
the knuckle part and 3 into the fleshy part.
Wrap meat in two layers of greased paper and
several layers of newspaper and tie securely.
Tie well to secure the shape of the ham.
After at least 5 days open then rub remaining
salt. Leave for about 5 or 6 weeks for it to
cure. Smoke slightly.
Ingredients:
1 Ham (10 - 12 pounds)
1 tin pineapple slices
-3/4 cup of brown sugar
cloves, cherries
Instructions For Preparation:
Soak home-cured ham overnight in sufficient
water to cover it to remove excess salt. Put
in the cold water in a large pot or pan and
bring water to the boil.
Simmer for 2 hours. Allow it to cool in the
same water. Remove from water and take off
the skin.
Score to make a diamond pattern by cutting
through the fat with a sharp knife not more
than -1/4" deep - in the lean.
Stick a clove in each diamond. Blend liquid
from the pineapple slices with the sugar in
a sauce pan.
Cook over a low flame, stirring occasionally
until the mixture boils to form a glaze. Pour
this glaze over the ham.
Garnish with pineapple slices and cherries.
Place the ham in a oven and bake at 300 F.
for 1 -1/2 hours, or until done, "basting" with
the dripping from the pan.
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