Hungarian Smoked Ham Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 each: Ham,
1 cup: Salt,
1 tbsp: Saltpeter,
1 cup: Sugar, brown
2 cup: Vinegar, cider
Directions:
Rub each ham well with salt. Place in container and let stand for three
days in refrigerator. Discard brine that formed. Mix saltpeter, salt,
sugar, and rub well over surface and crevices of ham. Let stand for 3 days
in refrigerator. Now add the vinegar and turn daily for necessary time to
cure (figure 3 days per pound). Wash ham with hot water and let air dry
overnite.
Hang in pre-heated smoke house (80-90 degrees) and smoke for two weeks or
longer if it is a big ham. Use green hickory or apple wood saved from
pruning time for the fuel. Wipe off smoke , wrap in heavy paper, then in
cotton sack and tie securely. Hang in cool dry dark place from 6 months to
a year to mellow. Check for mold regularly.
From:"Smoke Cookery for Backyard Chefs and Sportsmen" by Jo and Al Kurz,
Agnew Station, CA 1969 Presented by: Dick Baker, Nov. 96
Source from luhu.jp
days in refrigerator. Discard brine that formed. Mix saltpeter, salt,
sugar, and rub well over surface and crevices of ham. Let stand for 3 days
in refrigerator. Now add the vinegar and turn daily for necessary time to
cure (figure 3 days per pound). Wash ham with hot water and let air dry
overnite.
Hang in pre-heated smoke house (80-90 degrees) and smoke for two weeks or
longer if it is a big ham. Use green hickory or apple wood saved from
pruning time for the fuel. Wipe off smoke , wrap in heavy paper, then in
cotton sack and tie securely. Hang in cool dry dark place from 6 months to
a year to mellow. Check for mold regularly.
From:"Smoke Cookery for Backyard Chefs and Sportsmen" by Jo and Al Kurz,
Agnew Station, CA 1969 Presented by: Dick Baker, Nov. 96
Source from luhu.jp