Westphalia Ham, to cure. No. 6.

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.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
brine
curing
re-brining
finishing
Instructions (12)
  1. Make a brine of salt and water, sufficiently strong to bear an egg.
  2. Boil the brine and skim it clean.
  3. When the brine is quite cold, rub the ham with sal prunella and saltpetre mixed together.
  4. Put the ham in a vessel and pour the brine into it.
  5. Let the ham stay in the brine for about fourteen days.
  6. Take the ham out and drain it.
  7. Boil the brine again, putting in a little salt, and letting it boil till clear.
  8. Skim the brine and let it cool.
  9. When the brine is cold, put the ham back in, rubbing it over with saltpetre as done at first.
  10. Let the ham lie in the brine for three weeks longer.
  11. After three weeks, rub the ham well with bran.
  12. Have the ham dried by a wood fire.
Original Text
Westphalia Ham, to cure. No. 6. Make a good brine of salt and water, sufficiently strong to bear an egg; boil and skim it clean, and when quite cold rub the meat with sal prunella and saltpetre mixed together. Put it in a vessel, and pour your brine into it; and, when the ham has been in the brine about fourteen days, take it out, drain it, and boil the brine, putting in a little salt, and letting it boil till clear. Skim it, and when cold put in your ham, rubbing it over with saltpetre, &c. as you did at first. Then let your ham again lie in the brine for three weeks longer; afterwards rub it well with bran, and have it dried by a wood fire.
Notes
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