Hams When Cut from the Side.

Bruce Herald, Volume XXIX, Issue 2955, 26 April 1898, Page 3

Hams When Cut from the Side.

Keep tanks and pickle for hams only. Follow instructions as given tor hacon, with tbe addition of rubbing the face of every ham with brown sugar before covering with salt and saltpetre. After seven days take hams out of tanks and rub brown sugar over their faces; place them singly in rows, resting on a support to keep them level ; then salt. For thia purpose a room should be set apart, and drained into a small well in the floor, as the pickle that comes from the hams is worth keeping. Leave the hams in the sugar-room oce week; go round them every morning and cover any bare patches with sat and sugar. Take the bams from the sugar-room, orush them with a dandy bru9h, to remove any slime that may have appeared on them, and stack them two deep in salt. The tnirrt week stack them three deep, and the fourth week four deep. After the fourth week build them into a square stack aud turn it every week for four weeks, giving the hams | a good pressing. I When washed and soft they can easily be batted into shape. The hams are now ready for washing and smoking. Use ham pickle for pumping.