Florence White

To Smoke the Hams

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By Florence White

Published 1932

  • About
  1. Hang them in a large chimney belonging to an open hearth. (It must have no grate.)
  2. Put a layer of dry straw on the hearth.
  3. Upon this a layer of mixed wood shavings.
  4. Next a layer of mixed sawdust.
  5. A good handful of juniper berries.
  6. And over this a mantle of wet straw or litter, which makes the fire smoulder and emit much smoke without burning rapidly.

N.B.—This smoking must be repeated several times until the hams are quite dry, when they must be placed in the warm kitchen upon shelves near the fireplace and turned twice a week.