To make Mutton Hams

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
For curing the ham
Instructions (11)
  1. Take a hind-quarter of mutton, cut like a ham.
  2. Mix the salt-petre, coarse sugar, and common salt.
  3. Rub the ham with the mixture.
  4. Lay the ham in a hollow tray with the skin downwards.
  5. Baste it every day for a fortnight.
  6. Roll the ham in sawdust.
  7. Hang the ham in the wood-smoke for a fortnight.
  8. Boil the ham.
  9. Hang the ham in a dry place.
  10. Cut it out in rashers.
  11. It doesn’t eat well boiled, but eats finely broiled.
Original Text
To make Mutton Hams. YOU muſt take a hind-quarter of mutton, cut like a ham, take one ounce of ſalt-petre, a pound of coarſe ſugar, a pound of common ſalt; mix them and rub your ham, lay it in a hollow tray with the ſkin downwards, baſte it every day for a fortnight, then roll it in fawduſt, and hang it in the wood-ſmoke a fortnight; then boil it, and hang it in a dry place, and cut it out in raſhers. It don’t eat yell boiled, but eats finely broiled.
Notes
—