How to Cure and Cook Ham
Ham was an important food as it could be cured and preserved for the winter months. It was heavily salted, so it needed to be soaked many hours before cooking to remove most of the salt taste. INFORMATION BELOW FROM 1800s COOKBOOKS TO CURE HAMS To make good hams, the pork must be of the best quality. No animal tastes so much of its food as the pig. For one hundred pounds of fine pork, take seven pounds of coarse…