Directions:
- Use only corn fed hogs.
- Mix the last three ingredients thoroughly and rub over the hams (being certain to get plenty in the hock) and let stand for 24 hours.
- Then rub the meat with the remaining salt and pepper.
- Let stand for five days and then rub meat again with fine salt.
- Set aside in a cool place for 30 days (a good curing temperature is approximately 40F).
- At the end of that time, hang the meat up and brush off salt.
- Have hams smoked at a good smoke house, smoking them for ten days with hickory or apple wood.
- When finished, dust entire surface of hams with ground red pepper; wrap carefully in brown paper, followed with muslin bags.
- Hang up with the hock down.
- Hams prepared in this manner will keep indefinitely, and flavor and quality improves with time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2004.67 Kcal (8393 kJ) | ||
| Calories from fat | 1428.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 158.75g | 244% | |
|---|---|---|---|
| Cholesterol | 529.08mg | 176% | |
| Sodium | 20563.78mg | 857% | |
| Potassium | 2371.03mg | 50% | |
| Total Carbs | 19.45g | 6% | |
| Sugars | 3.68g | 15% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 121.03g | 242% | |
| Iron | 7.7mg | 43% | |
| Calcium | 90mg | 9% | |
| Amount Per 100 g | |||
| Calories | 253.96 Kcal (1063 kJ) | ||
| Calories from fat | 181 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.11g | 244% | |
|---|---|---|---|
| Cholesterol | 67.03mg | 176% | |
| Sodium | 2605.09mg | 857% | |
| Potassium | 300.37mg | 50% | |
| Total Carbs | 2.46g | 6% | |
| Sugars | 0.47g | 15% | |
| Dietary Fiber | 0.03g | 1% | |
| Protein | 15.33g | 242% | |
| Iron | 1mg | 43% | |
| Calcium | 11.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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