HAM CURING :

• 1 ten pound leg of pork
• 1 pound salt
• 2 tablespoons of brown sugar
• 1 teaspoon salt petre
• pinch mixed spice
• pinch nutmeg
• 1 quart boiled water (cooled)

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METHOD:

1. Add sugar and salt petre to salt and mix thoroughly. Divide salt mixture into two parts. Mix on half in boiled water.
2. Add pinch of spice and nutmeg to other half.
3. Divide remaining salt mixture into two parts.
4. Put away one part to be used after the fifth day and rub remaining half into pork. Rub thoroughly into skin and part into the fleshy part. (Use all of the salt).
5. Using injector, inject meat, with liquid, five times, two in the knuckle part and three into the fleshy part.
6. Wrap meat into two layers of greased paper and several layers of newspaper, and tie securely. Tie well to secure the shape of the ham.
7. After five days open and rub in remaining salt. Leave for five or six weeks to cure.
8. Smoke slightly.

INGREDIENTS :

• 1 Ham (10 - 12 pounds)
• ¾ cup brown sugar
• 1 tin pineapple slices
• cloves, cherries

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METHOD:

1. Soak home-cured ham overnight in sufficient water to cover it to remove excess salt.
2. Put in cold water in a large pot or pan and bring water to the boil. Simmer for 2 hours. Allow it to cool in the same water.
3. Remove from water and take off skin.
4. Score to make diamond pattern by cutting through the fat with a sharp knife - not more than ¼" deep - in the lean. Stick a clove in each diamond.
5. Blend the liquid from the pineapple slices with the sugar in a sauce pan.
6. Cook over a low flame, stirring occasionally until the mixture boils to form a glaze.
7. Pour this glaze over the ham. Garnish with pineapple slices and cherries.
8. Put the ham in a oven and bake at 300 degrees F_ for 1 ½ hours, or until done, "basting" with the dripping from the pan.