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Spiced Ham

A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).

A historical recipe

Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: curing or salting meat, food kept without cooking or cold storage. Check current food-safety guidance before following this.

Source and licence

From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by the book is about Virginian cookery (Cooking, American -- Southern style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

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Ingredients

Method

  1. Salt the hams for two days;
  2. put them in a keg and for each ham add: ½ cup molasses.
  3. 1 tablespoonful spice.
  4. 1 tablespoonful black pepper.
  5. A pinch of saltpetre.
  6. Let them stand four days, turning each day, then hang them up.--Mrs.
  7. D.
  8. R.