English Hams, to make like Westphalia. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Yield
3.0 hams
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
curing mixture
for packing
for finishing
for curing other items
Instructions (7)
  1. Cut your legs of pork like hams; beat them well with a wooden mallet, till they are tender, but great care must be taken not to crack or break the skin, or the hams will be spoiled.
  2. To three hams take half a peck of salt, four ounces of saltpetre, and five pounds of coarse brown sugar; break all the lumps, and mix them well together.
  3. Rub your hams well with this mixture, and cover them with the rest.
  4. Let them lie three days; then hang them up one night, and put as much water to the salt and sugar as you think will cover them; the pickle must be strong enough to bear an egg: boil and strain it, and, when it is cold, pack your hams close, and cover them with the pickle at least an inch and half above their tops.
  5. Let them lie for a fortnight; then hang them up one night; the next day rub them well with bran, and hang them in the chimney of a fire-place in which turf, wood, or sawdust is burned.
  6. If they are small they will be dry enough in a fortnight; if large, in two or three days more.
  7. Then hang them up against a wall near a fire, and not in a damp place.
Original Text
English Hams, to make like Westphalia. No. 1. Cut your legs of pork like hams; beat them well with a wooden mallet, till they are tender, but great care must be taken not to crack or break the skin, or the hams will be spoiled. To three hams take half a peck of salt, four ounces of saltpetre, and five pounds of coarse brown sugar; break all the lumps, and mix them well together. Rub your hams well with this mixture, and cover them with the rest. Let them lie three days; then hang them up one night, and put as much water to the salt and sugar as you think will cover them; the pickle must be strong enough to bear an egg: boil and strain it, and, when it is cold, pack your hams close, and cover them with the pickle at least an inch and half above their tops. Let them lie for a fortnight; then hang them up one night; the next day rub them well with bran, and hang them in the chimney of a fire-place in which turf, wood, or sawdust is burned. If they are small they will be dry enough in a fortnight; if large, in two or three days more. Then hang them up against a wall near a fire, and not in a damp place. Tongues may be cured in the same manner, and ribs of beef may be put in at the same time with the hams. You must let the beef lie in the pickle three weeks, and take it out when you want to boil it without drying it.
Notes
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