Skip to content

To Cure Beef Ham

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

No ratings yet

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. Check current food-safety guidance before following this.

United States

Known as an American recipe, with similar versions prepared across other nations.

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

Ingredients 1 ingredient

  1. one handful salt

Method

  1. Divide the ham into three parts;
  2. rub on half-pint molasses;
  3. let it remain in this molasses a day and two nights, turning it over occasionally during the time.
  4. Rub on then one handful salt and put it back in the vessel with the molasses;
  5. turn it over, morning and night for ten days.
  6. Hang it up to dry for one week, then smoke a little.
  7. It is an excellent plan, after sufficiently smoked, to put each piece of beef in a bag, to protect from insects, and keep hanging till used.--Miss K.
  8. W.

Plating

Cookware for this recipe

  • Spatula
Source Public domain in the USA
Credit

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.

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.