Westphalia Ham, to cure. No. 2.

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
6.0 hams
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
for pickle
for drying
Instructions (3)
  1. Let the hams be very well pricked with a skewer on the wrong side, hanging them in an airy place as long as they will keep sweet.
  2. make a pickle with a gallon of saltpetre, and keep stirring it till it will bear an egg; boil and skim it and put three pounds of brown sugar to it.
  3. Let the hams lie about a month in this pickle, which must be cold when they are put in; turn them every day; dry them with saw-dust and charcoal.
Original Text
Westphalia Ham, to cure. No. 2. Let the hams be very well pricked with a skewer on the wrong side, hanging them in an airy place as long as they will keep sweet, and with a gallon of saltpetre make a pickle,[118] and keep stirring it till it will bear an egg; boil and skim it and put three pounds of brown sugar to it. Let the hams lie about a month in this pickle, which must be cold when they are put in; turn them every day; dry them with saw-dust and charcoal. The above is the quantity that will do for six hams.
Notes
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