Fourth way

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 (8)
For curing the ham
For added flavour
For covering before smoking
Instructions (8)
  1. When the weather will permit, hang the ham three days.
  2. Mix an ounce of saltpetre with one quarter of a pound of bay salt, ditto common salt, ditto of coarsest sugar, and a quart of strong beer.
  3. Boil them together, and pour over immediately on the ham.
  4. Turn it twice a day in the pickle for three weeks.
  5. An ounce of black pepper, ditto of pimento, in finest powder, added to the above, will give still more flavour.
  6. Cover with bran when wiped, and smoke from three to four weeks, as you approve.
  7. The latter will make it harder, and more of the flavour of Wesphalia.
  8. Sew hams in hessings, i.e. coarse wrapper, if to be smoked where there is strong fire.
Original Text
Another way, that gives a high flavour. Fourth way. When the weather will permit, hang the ham three days: mix an ounce of saltpetre with one quarter of a pound of bay salt, ditto common salt, ditto of coarsest sugar, and a quart of strong beer; boil them together, and pour over immediately on the ham; turn it twice a day in the pickle for three weeks. An ounce of black pepper, ditto of pimento, in finest powder, added to the above, will give still more flavour. Cover with bran when wiped, and smoke from three to four weeks, as you approve; the latter will make it harder, and more of the flavour of Wesphalia. Sew hams in hessings, i.e. coarse wrapper, if to be smoked where there is strong fire.
Notes
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