Ham, to cure. 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.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
for curing
Instructions (4)
  1. Take a ham of young pork; sprinkle it with salt, and let it lie twenty-four hours.
  2. Having wiped it very dry, rub it well with a pound of coarse brown sugar, a pound of juniper berries, a quarter of a pound of saltpetre, half a pint of bay salt, and three pints of common salt, mixed together, and dried in an iron pot over the fire, stirring them the whole time.
  3. After this, take it off the fire, when boiled, and let it lie in an earthen glazed pan three weeks, but it must be often turned in the time, and basted with the brine in which it lies.
  4. Then hang it up till it has done dripping; and dry it in a chimney with deal saw-dust and juniper berries.
Original Text
Ham, to cure. No. 1. Take a ham of young pork; sprinkle it with salt, and let it lie twenty-four hours. Having wiped it very dry, rub it well with a pound of coarse brown sugar, a pound of juniper berries, a quarter of a pound of saltpetre, half a pint of bay salt, and three pints of common salt, mixed together, and dried in an iron pot over the fire, stirring them the whole time. After this, take it off the fire, when boiled, and let it lie in an earthen glazed pan three weeks, but it must be often turned in the time, and basted with the brine in which it lies. Then hang it up till it has done dripping; and dry it in a chimney with deal saw-dust and juniper berries. [114]
Notes
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