Try this To Cure Hams recipe, or contribute your own.
Suggest a better description*** The "recipe" specifies ham from corn-fed hogs, and "fine salt (best quality)". Since kosher salt is commonly available today, and contains no iodine, I changed the ingredients to specify it. Mix thoroughly the salt peter, 1 pint salt and brown sugar and rub over the hams and let stand for 24 hours. Then rub the meat with the pepper and part of the remaining salt. Let stand for 5 days and then rub meat again with fine salt. Set aside for 30 days, hang the meat up and brush off the salt. Have hams smoked at a good smoke house, smoking them for 10 days with wood. When finished, rub entire ham with red pepper, wrap carefully in brown paper and then in muslin bags and hang up with the hock down. Hams prepared in this manner will keep indefinitely, and flavor and quality improve with time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (47459g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 81949 | ||
Calories from Fat: 34238 (42%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 3804.2g | 5072 % | |
Saturated Fat 1273.3g | 6366 % | |
Monounsaturated Fat 1827.5g | ||
Polyunsanturated Fat 473.1g | ||
Cholesterol 26308.4mg | 8095 % | |
Sodium 699028.7mg | 24104 % | |
Potassium 190646.7mg | 5017 % | |
Total Carbohydrate 1138.7g | 335 % | |
Dietary Fiber 320.1g | 1280 % | |
Sugars, other 818.6g | ||
Protein 10247.7g | 14640 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 81949
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.