To Cure Sweet Hams in the Westmoreland Way

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 15 min Total: 15 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (3)
  1. Before the hams are put into pickle, rub them the preceding day well with salt, and drain the brine well from them.
  2. Put the above ingredients into a saucepan, and boil for 1/4 hour; pour over the hams, and let them remain a month in the pickle.
  3. Rub and turn them every day, but do not take them out of the pickling-pan; and have them smoked for a month.
Original Text
TO CURE SWEET HAMS IN THE WESTMORELAND WAY. 818. INGREDIENTS.—3 lbs. of common salt, 3 lbs. of coarse sugar, 1 lb. of bay-salt, 3 quarts of strong beer. Mode.—Before the hams are put into pickle, rub them the preceding day well with salt, and drain the brine well from them. Put the above ingredients into a saucepan, and boil for 1/4 hour; pour over the hams, and let them remain a month in the pickle. Rub and turn them every day, but do not take them out of the pickling-pan; and have them smoked for a month. Time.—To be pickled 1 month; to be smoked 1 month. Seasonable from October to March.
Notes
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