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Classic
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page 100
and water and envelop the ham and put in a baking-pan. Add enough water to keep
from sticking. Baste frequently and cook till thoroughly done, or till the hock
can be removed--5 or 6 hours.
When done, skin it and make an icing of brown sugar and yolk of 1 egg, and cover
top and grate bread-crumbs over. Put in oven and brown.
SUGAR-CURED HAMS
Mrs. Cassius M. Clay
Let the hams lie in dry salt for 4 weeks after the killing. Then hang them up in
the smoke-house and smoke them with dry hickory chips till they are a pretty
light brown. Then rub them thoroughly with a pomatum made of New Orleans
molasses, black and red pepper, using about 3 times as much black pepper as red.
Mix the molasses and pepper in a large dish-pan, and if they do not mix easily,
warm them by setting the pan on the stove. When it is well mixed, have a man
hold the ham by the hock with one hand, and with the other rub the mixture well
into the ham on both sides. Make good strong sacks and tie each ham and hang up
with the hock down, as the ingredients will be absorbed more readily.
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