A ham that weighs ten pounds, should be boiled four or five hours; if
very salt, the water should be changed. Before it is put on the table,
take off the rind. If you wish to ornament it, put whole cloves, or
pepper, in the form of diamonds, over it. The Virginia method of curing
hams, (which is considered very superior), is to dissolve two ounces of
salt-petre, two tea spoonsful of saleratus, in a salt pickle, as strong
as possible, for every sixteen pounds of ham, add molasses in the
proportion of a gallon to a hogshead of brine, then put in the hams, and
let them remain three or four weeks. Then take them out of the brine,
and smoke them with the hocks downwards, to preserve the juices. They
will smoke tolerably well, in the course of a month, but they will be
much better, to remain in the smoke-house two or three months. Hams
cured in this manner are very fine flavored, and will keep good a long
time.