English Hams, to make like Westphalia. No. 3.

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 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (9)
  1. Mix saltpetre, coarse sugar, petre-salt, sal prunella, and common salt enough to cover the ham completely.
  2. Turn your ham every other day.
  3. Let the ham remain in salt for three weeks.
  4. Take the ham out, rub a little bran over it.
  5. Dry the ham in a wood fire chimney where a constant fire is kept.
  6. The ham will be fit for eating in a month.
  7. The quantity of the ingredients must be varied according to the size of your ham.
  8. Before you dress it, soak it over-night in water.
  9. An onion shred small gives it a good flavour.
Original Text
English Hams, to make like Westphalia. No. 3. Take a ham of fifteen or eighteen pounds weight, two ounces of saltpetre, one pound of coarse sugar, one ounce of petre-salt, one ounce of bay salt, and one ounce of sal prunella, mixed with common salt enough to cover the ham completely. Turn your ham every other day, and let it remain in salt for three weeks. Take it out, rub a little bran over it, and dry it in a wood fire chimney, where a constant fire is kept: it will be fit for eating in a month. The quantity of the above ingredients must be varied according to the size of your ham. Before you dress it soak it over-night in water. Hams from bacon pigs are better than pork. An onion shred small gives it a good flavour.
Notes
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