Hungarian Smoked Ham

Rub each ham well with salt. Place in container and let stand for three days in refrigerator. Discard brine that formed. Mix saltpeter, salt, sugar, and rub well over surface and crevices of ham. Let stand for 3 days in refrigerator. Now add the vinegar and turn daily for necessary time to cure (figure 3 days per pound). Wash ham with hot water and let air dry overnite.

Hang in pre-heated smoke house (80-90 degrees) and smoke for two weeks or longer if it is a big ham. Use green hickory or apple wood saved from pruning time for the fuel. Wipe off smoke , wrap in heavy paper, then in cotton sack and tie securely. Hang in cool dry dark place from 6 months to a year to mellow. Check for mold regularly.

Agnew Station, CA 1969 Presented by: Dick Baker, Nov. 96

Your Hungarian Smoked Ham is ready. Happy cooking!