Westphalia Ham, to cure. 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
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
curing mixture
flavoring for smoke
Instructions (12)
  1. Wash your hams all over with vinegar, and hang them up for two or three days.
  2. Mix together the brownest sugar, saltpetre, bay salt, and common salt.
  3. Heat the mixture before the fire as hot as you can bear your hand in.
  4. Rub the heated mixture well into the hams before the fire, till they are very tender.
  5. Lay the hams in a tub or butcher's tray, one laid one way and the other the contrary way.
  6. Strew the remainder of the ingredients over them.
  7. When the salt begins to melt, add a pint of vinegar.
  8. Let them lie three weeks, washing them with the liquor and turning them every day.
  9. Dry them in saw-dust smoke.
  10. Hang them in a cellar.
  11. If they mould it will do them no harm, as these hams require damp and not extreme driness.
  12. Throw Juniper-berries into the fire at which they are smoked to greatly improve their flavour.
Original Text
Westphalia Ham, to cure. No. 4. For two hams the following proportions may be observed: wash your hams all over with vinegar, and hang them up for two or three days. Take one pound and a half of the brownest sugar, two ounces of saltpetre, two ounces of bay salt, and a quart of common salt; mix them together; heat them before the fire as hot as you can bear your hand in, and rub it well into the hams before the fire, till they are very tender. Lay them in a tub made long for that purpose, or a butcher’s tray, that will hold them both, one laid one way and the other the contrary way, and strew the remainder of the ingredients over them. When the salt begins to melt, add a pint of vinegar, and let them lie three weeks, washing them with the liquor and turning them every day. Dry them in saw-dust smoke; hang them in a cellar; and if they mould it will do them no harm, as these hams require damp and not extreme driness. Juniper-berries thrown into the fire at which they are smoked greatly improve their flavour.
Notes
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