A method of giving a still higher flavour to 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
Yield: 10.0 pound ham
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

For the ham

Sprinkle the ham with salt after it has hung two or three days: let drain ↝ Ham [Cold cuts and cured meats]
a handful of common salt
a head of shalot, all pounded or cut fine
bran previous to drying ↝ Oat bran, raw [Cereal Grains and Pasta]

For the pickle

a quart of strong beer
half a pound of treacle
an ounce of coriander seeds ↝ Spices, coriander seed [Spices and Herbs]
two ounces of juniper berries ↝ Berries, NFS [Blueberries and other berries]
an ounce of pepper ↝ Spices, pepper, black [Spices and Herbs]
ditto pimento ↝ Pimento, canned [Vegetables and Vegetable Products]
an ounce of 63saltpetre
half an ounce of sal prunel

Instructions (9)

Sprinkle the ham with salt after it has hung two or three days.
Let the ham drain.
Make a pickle by boiling together for a few minutes: a quart of strong beer, half a pound of treacle, an ounce of coriander seeds, two ounces of juniper berries, an ounce of pepper, ditto pimento, an ounce of saltpetre, half an ounce of sal prunel, a handful of common salt, and a head of shalot, all pounded or cut fine.
Pour the pickle over the ham. This quantity is for a ham of ten pounds.
Rub and turn the ham every day for a fortnight.
Sew the ham up in a thin linen bag.
Smoke the ham for three weeks.
Observe to drain it from the pickle.
Rub the ham in bran previous to drying.

Original Text

A method of giving a still higher flavour.

Sprinkle the ham with salt after it has hung two or three days: let drain; make a pickle of a quart of strong beer, half a pound of treacle, an ounce of coriander seeds, two ounces of juniper berries, an ounce of pepper, ditto pimento, an ounce of 63saltpetre, half an ounce of sal prunel, a handful of common salt, and a head of shalot, all pounded or cut fine. Boil these together a few minutes, and pour over the ham: this quantity for one of ten pounds. Rub and turn it every day, for a fortnight; then sew it up in a thin linen bag, and smoke it three weeks. Observe to drain it from the pickle, and rub it in bran previous to drying.

Notes

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