Mutton Ham

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

For curing the ham

half a pound of bay salt ↝ Spices, bay leaf [Spices and Herbs]
the same of common salt
two ounces of saltpetre
half a pound of coarsest sugar
two ounces more of common salt

Instructions (7)

Choose a fine grained leg of wether mutton, of twelve or fourteen pounds weight.
Let it be cut ham shape, and hang two days.
Put into a stewpan half a pound of bay salt, the same of common salt, two ounces of saltpetre, half a pound of coarsest sugar, all in powder: mix and make it quite hot.
Rub the ham well into the mixture.
Let it be turned in the liquor daily.
At the end of four days put two ounces more of common salt.
In twelve days take it out; dry, and hang it up in the wood smoke a week.

Original Text

Mutton Ham.

Choose a fine grained leg of wether mutton, of twelve or fourteen pounds weight. Let it be cut ham shape, and hang two days: then put into a stewpan half a pound of bay salt, the same of common salt, two ounces of saltpetre, half a pound of coarsest sugar, all in powder: mix and make it quite hot; then rub it well into the ham, let it be turned in the liquor daily. At the end of four days put two ounces more of common salt: in twelve days take it out; dry, and hang it up in the wood smoke a week.

Notes

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