To Cure Mutton Hams

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

4 lbs. of salt ↝ Salt, table, iodized [Spices and Herbs]
1/4 oz. of black pepper ↝ Spices, pepper, black [Spices and Herbs]
1/2 oz. of Jamaica ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
a little cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
1/2 lb. of saltpetre
1/4 lb. of the coarsest brown sugar you can get ↝ Sugars, brown [Sweets]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (2)

Rub the mutton hams over every second day for about 3 weeks with this mixture and then dry them.
When brought to table, they must be cut quite thin like pork ham.

Original Text

To Cure Mutton Hams. (Mrs. Charles, Dee Bank by Myrtle. 1877.)
4 lbs. of salt, ¼ oz. of black pepper, ½ oz. of Jamaica
ginger, a little cayenne pepper, ½ lb. of saltpetre, ¼ lb. of
the coarsest brown sugar you can get, a little grated nutmeg.
Rub the mutton hams over every second day for about 3 weeks
with this mixture and then dry them.
This quantity is for mutton hams. They must be cut
quite thin like pork ham when brought to table.

Notes

—