To make Pork Hams

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
For curing the ham
For serving
For tongues
Instructions (22)
Making the Ham
  1. Take a fat hind-quarter of pork, and cut off a fine ham.
  2. Mix together an ounce of salt-petre, a pound of coarse sugar, and a pound of common salt.
  3. Rub the ham well with the mixture.
  4. Let the ham lie a month in this pickle, turning and basting it every day.
  5. Hang the ham in wood-smoke in a dry place, so as no heat goes to it.
  6. If you keep them long, hang them a month or two in a damp place, so that they will be mouldy, and it will make them cut finer and short.
Boiling the Ham
  1. Never lay these hams in water till you boil them.
  2. Boil them in a copper, if you have one, or the biggest pot you have.
  3. Put them in the cold water.
  4. Let them be four or five hours before they boil.
  5. Skim the pot well and often till it boils.
  6. If it is a very large one, two hours will boil it; if a small one, an hour and a half will do, provided it be a great while before the water boils.
  7. Take it up half an hour before dinner.
  8. Pull off the skin.
  9. Throw raspings finely sifted all over.
  10. Hold a red-hot fire-shovel over it.
  11. Be sure to boil your ham in as much water as you can, and to keep it skimming all the time till it boils.
  12. It must be at least four hours before it boils.
Serving the Ham
  1. When dinner is ready take a few raspings in a sieve and sift all over the dish.
  2. Lay in your ham.
  3. With your finger make fine figures round the edge of the dish.
Preparing Tongues
  1. This pickle does finely for tongues, afterwards to lie in it a fortnight, and then hung in the wood-smoke a fortnight, or to boil them out of the pickle.
Original Text
To make Pork Hams. YOU muſt take a fat hind-quarter of pork, and cut off a fine ham. Take an ounce of ſalt-petre, a pound of coarſe ſugar, and a pound of common ſalt; mix it together, and rub it well. Let it lie a month in this pickle, turning and baſting it every day, then hang it in wood-ſmoke as you do your beef in a dry place, ſo as no heat goes to it; and if you keep them long, hang them a month or two in a damp place, ſo that they will be mouldy, and it will make them cut finer and ſhort. Never lay theſe hams in water till you boil them, and then boil them in a copper, if you have one, or the biggeſt pot you have. Put them in the cold water, and let them be four or five hours before they boil. Skim the pot well and of- ten till it boils. If it is a very large one, two hours will boil it; if a ſmall one, an hour and a half will do, provided it be a great while before the water boils. Take it up half an hour before din- ner, pull off the ſkin, and throw raſpings finely fifted all over. Hold a red-hot fire-ſhovel over it, and when dinner is ready take a few raſpings in a ſieve and fift all over the diſh; then lay in your ham, and with your finger make fine figures round the edge of the diſh. Be ſure to boil your ham in as much water as you can, and to keep it ſkimming all the time till it boils. It muſt be at leaſt four hours before it boils. This pickle does finely for tongues, afterwards to lie in it a fort- night, and then hung in the wood-ſmoke a fortnight, or to boil them out of the pickle.
Notes
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