New England Hams

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Yield
2.0 hams
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Curing
Smoking
Storage
Instructions (7)
  1. Take two fine hams, and in the mode for this purpose, proceed as follows:—Take two ounces of sal-prunella, beat it fine, rub it well in, and let them lie twenty-four hours.
  2. Then take half a pound of bay-salt, a quarter of a pound of common salt, and one ounce of salt-petre, all beat fine, and half a pound of the coarsest sugar. Rub all these well in, and let them lie two or three days.
  3. Then take some white common salt, and make a pretty strong brine, with about two gallons of water, and half a pound of brown sugar. Boil it well, and scume it when cold; put in the hams, and turn them every two or three days in the pickle for three weeks.
  4. Then hang them up in a chimney, and smoke them well a day or two with horse-litter.
  5. Afterwards let them hang about a week on the side of the kitchen chimney, and then take them down.
  6. Keep them dry in a large box, and cover them well with bran.
  7. They will keep good in this state for a year, though, if wanted, may be used in a month.
Original Text
New England Hams. GET two fine hams, and in the mode for this purpoſe, proceed as follows:—Take two ounces of ſal-prunella, beat it fine, rub it well in, and let them lie twenty-four hours. Then take half a pound of bay-ſalt, a quarter of a pound of common ſalt, and one ounce of ſalt-petre, all beat fine, and half a pound of the coarſeſt ſugar. Rub all theſe well in, and let them lie two or three days. Then take ſome white common ſalt, and make a pretty ſtrong brine, with about two gallons of water, and half a pound of brown ſugar. Boil it well, and ſcum it when cold; put in the hams, and turn them every two or three days in the pickle for three weeks. Then hang them up in a chimney, and ſmoke them well a day or two with horſe-litter. Afterwards let them hang about a week on the ſide of the kitchen chimney, and then take them down. Keep them dry in a large box, and cover them well with bran. They will keep good in this ſtate for a year, though, if wanted, may be uſed in a month.
Notes
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