HOW TO MAKE NEW ENGLAND STYLE PRESSED HAMS (Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Reading edition
After the meat is cured, it should be stuffed in beef bungs, and should be smoked about three hours, but this depends upon the smoke house and whether wood or sawdust is used. It may be necessary to smoke the Pressed Ham still longer. Boil them in a temperature of 180 degrees Fahrenheit for 1½ hours, then reduce the temperature to 170 degrees Fahrenheit and remove them at the expiration of one hour. After they are boiled for 2½ hours, they should be laid out on a table in the cooler, and then boards should be placed on top of them weighted down with heavy stones, and should remain there over night before being removed.
The casings may be given an appetizing smoke color by momentary dipping in a solution of Zanzibar-Carbon Brand Casing Brown Mixture (see page 117 for directions).