Ingredients
1 no ingredients
Directions
================== Information file ================== Rub your ham,
which should be of fine grained, well fed pork, when quite cold, with
fine salt, to which add a little red pepper, and half a pinto of
molasses. Let it remain in the pickle, basting and turning it for six
weeks. Then hang it up, and smoke for six weeks. About the first week
in April take it down; wash it in cold water, and rub it over with
unleached ashes. If you have any number of hams, let them lie for a
week, heaped together; then hang them in a cool room, having sewn
them in canvass or old cotton covers.
Origin: The Canadian Settler's Guide, written in 1855
Servings: 1 servings
Preserving Ham 1 Recipe brought to you by Recipe Ideas
Categories: Ham; Meat; Pork
The History of Recipes
It is quite possible to track the history of recipes back into distant history, in truth as far as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, these, ancient cook books were just very basic hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to academics are a few stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. As we move into The time of the roman empire 25BC a roman called Apicius created a few scripts detailing recipes prepared by the Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Additionally, he informs us how the ancient chefs were skilled in the use of a good variety of herbs and spices, including a few that are still present in modern kitchens such as bay, rue and dill. As our culinary historical trip moves to more modern times we find a couple of cookery books dating from the fourteenth century : a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books have no connection with the indian food that appears on menues today, but rather accounts of the types of meals enjoyed by the rich and powerful of that time. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including spices like basil and rosemary. These new spices and herbs caused an outbreak in recipe manuscripts, some of which are now in private cookery archives. By the arrival of the twentieth century, cookbooks were highly popular due to higher levels of literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Preserving Ham 1 recipe.
