To salt HAMS

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
For salting hams
Instructions (4)
  1. As soon as your hams are cut out rub them very well with one ounce of salt-petre, half an ounce of salt prunella pounded, and one pound of common salt to every ham.
  2. Lay them in lead or earthen salt pans for ten days, turn them once in the time.
  3. Then rub them well with more common salt, let them lie ten days longer, and turn them every day.
  4. Then take them out, and scrape them exceeding clean, and dry them well with a clean cloth, and rub it slightly over with a little salt, and hang them up to dry.
Original Text
To salt HAMS. AS soon as your hams are cut out rub them very well with one ounce of salt-petre, half an ounce of salt prunella pounded, and one pound of common salt to every ham, lay them in lead or earthen salt pans for ten days, turn them once in the time, then rub them well with more com- mon salt, let them lie ten days longer, and turn them every day, then take them out, and scrape them exceeding clean, and dry them well with a clean cloth, and rub it slightly over with a lit- tle salt, and hang them up to dry.
Notes
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