Geographically indeterminate ham from Essential Food Preserving: The Comprehensive Guide to Canning, Freezing, Drying, and Fermenting Vegetables, Fruits, Grains, Nuts, Beans, Meat, Dairy, and Eggs (page 369) by Julia C. Skinner
- black peppercorns
- coriander seeds
- Show all ingredients...
- Serves : one 4-5 pound ham
-
EYB Comments
Ham cures in the brine for 5 to 7 days, then dries uncovered in the refrigerator overnight before smoking.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
Notes about this recipe
You must Create an Account or Sign In to add a note to this book.Reviews about this recipe
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.