Hams the Yorkſhire Way

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Yield
3.0 middle-sized hams
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
for rub
for pickle
for finishing
Instructions (10)
  1. Mix well together half a peck of salt, three ounces of saltpetre, half an ounce of sal-prunella, and five pounds of very coarse salt.
  2. Rub the hams well with this mixture.
  3. Put the hams into a large pan or pickling-tub, and lay the remainder of the mixture on the top.
  4. Let them lay three days.
  5. Then hang them up.
  6. Put as much water to the pickle as will cover the hams, adding salt till it will bear an egg.
  7. Then boil and strain the pickle.
  8. The next morning put in the hams, and press them down, so that they may be covered.
  9. Let them lay a fortnight.
  10. Then rub them well with bran, and dry them.
Original Text
Hams the Yorkſhire Way. MIX well together half a peck of ſalt, three ounces of ſalt petre, half an ounce of ſal-prunella, and five pounds of very coarſe ſalt. Rub the hams well with this; put them into a large pan or pickling-tub, and lay the remainder on the top. Let them lay three days, and then hang them up. Put as much water to the pickle as will cover the hams, adding ſalt till it will bear an egg, and then boil and ſtrain it. The next morning put in the hams, and preſs them down, ſo that they may be covered. Let them lay a fortnight, then rub them well with bran, and dry them. The quantity of ingredients here directed is for doing three middle-ſized hams at once, ſo that if you do only one, you muſt proportion the quantity of each article.
Notes
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