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Grandma's Christmas Ham
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Grandma's Christmas Ham is easy and delicious! If you like the ingredients in the name, you'll love the dish.
1 lb salt
10 lb leg of pork
1 quart bolied water (cooled)
Pinched mixed spice
1 teaspoon salt petre
2 tbsps brown sugar
Add sugar and salt petre to salt and mix thoroughly.
Divide salt mixture into two parts.
Mix half in boiled water
Add pinch of spice and nutmeg to other half.
Put away one part to be used after the fifth day and rub remaining half into pork
Rub thoroughly into skin and into the flesh part (Use all of the salt)
Using injector, inject meat with liquid, five times, two in the knickle part and three into the fleshy part.
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.
After five days open and rub remaining salt
Leave for five to six weeks to cure
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