27 Ham
A ham that weighs ten lbs. should be boiled four or five hours, if too salt the water should be changed. Before it goes on to the table take off the rind, put pepper or whole clove in the form of diamonds all over it. The Virginia way of curring Hams is the following, dissolve two oz. of salt petre, two tea spoonsful of sal eratus, for every 16 lbs. of ham, add molasses in the proportion of a gallon to a hogshead of brine. Make a salt pickle as strong as possible, put the above ingredients in it, then put the hams in, and let them remain for six weeks. Take them out and smoke them for three months. Hams cured in this way will keep good a long time and are very fine flavored.