Westphalia Ham, to cure. No. 5.

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 (5)
for curing
Instructions (5)
  1. Pound the salt, bay salt, saltpetre, and black pepper separately, then mix them.
  2. Rub the ham very well with the mixture until the whole is used.
  3. Rub one pound of treacle on them.
  4. Lay them in the pickle one month, turning them every day.
  5. Before you hang them up, steep them in a pail of water for twelve hours.
Original Text
Westphalia Ham, to cure. No. 5. One pound of common salt, one pound of bay salt, four ounces of saltpetre, two ounces of black pepper; pound them separately, then mix them, and rub the ham very well until the whole is used. Rub one pound of treacle on them; lay them in the pickle one month, turning them every day. The quantity here specified will do for two hams. Before you hang them up, steep them in a pail of water for twelve hours. [119]
Notes
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