Curing Ham

Ingredients: 

• 18lbs of green ham
• 1 dessert tablespoon of nitrate
• 1lbs of brown sugar
• Salt
• Black pepper

Directions:

1. On each 18lbs of green hams, add 1 dessert tablespoon of nitrate
2. Add 1 lbs of brown sugar
3. Make sure to cover fleshly side of the ham and the hock
4. Cover the fleshly side with 1/2 inches thick of salt
5. Pack it in a containers/tubs for 3-6 weeks
6. Before smoking the ham, rub off all the salt
7. Season well with black pepper particularly around the bone and hock
8. Hang up and drain for 2 weeks
9. Smoke with green wood 8 weeks, until the rind is brown

Source — Creole Cookery Book

Prepared by Sharon Shih

Louisiana Anthology

6/10/2019