Ham, to cure—the Thorpe way. No. 4

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: 2.0 hams, or pigs' faces
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

for the pickle

Boil one pound of common salt
three ounces of bay salt ↝ Spices, bay leaf [Spices and Herbs]
two ounces and a half of saltpetre
one pound of the coarsest brown sugar ↝ Sugars, brown [Sweets]
in a quart of strong old beer

for the hams or faces

two hams, or pigs’ faces ↝ Ham [Cold cuts and cured meats]

Instructions (5)

Boil the salt, bay salt, saltpetre, and brown sugar in the beer.
When the pickle is cold, rub the hams or faces with it every day for a fortnight.
Smoke them with horse litter for two hours.
Hang them to dry in a chimney where wood is burned for a fortnight.
Hang them in a dry place till wanted for use.

Original Text

Ham, to cure—the Thorpe way. No. 4.

The following are the proportions for two hams, or pigs’ faces: Boil one pound of common salt, three ounces of bay salt, two ounces and a half of saltpetre, and one pound of the coarsest brown sugar, in a quart of strong old beer. When this pickle is cold, well rub the hams or faces with it every day for a fortnight. Smoke them with horse litter for two hours; then hang them to dry in a chimney where wood is burned for a fortnight, after which, hang them in a dry place till wanted for use. They are not so good if used under eight months or after a year old.

Notes

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