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. While working on this post, it reminded me of canned SPAM. I discovered SPAM was first produced in 1937. 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…