Westphalia 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.
Yield
1.0 ham
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Cut a leg of pork to the shape of a Westphalia ham.
  2. Salt it, and set it on the fire in a skillet till dry.
  3. Put to it two ounces of saltpetre finely beaten.
  4. The salt must be put on as hot as possible.
  5. Let it remain a week in the salt.
  6. Then hang it up in the chimney for three weeks or a month.
Original Text
Westphalia Ham, to cure. No. 1. Cut a leg of pork to the shape of a Westphalia ham; salt it, and set it on the fire in a skillet till dry, and put to it two ounces of saltpetre finely beaten. The salt must be put on as hot as possible. Let it remain a week in the salt, and then hang it up in the chimney for three weeks or a month. Two ounces of saltpetre will be sufficient for the quantity of salt required for one ham.
Notes
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