Ham, To Carve
In cutting a ham, the carver must be guided according as he desires to practise economy or have at once fine slices out of the prime part.
Under the first supposition, he will commence at the knuckle end, and cut off thin slices towards the thick part of the ham.
To reach the choicer portion, the knife, which must be very sharp and thin, should 七、 HAM. be carried quite down to the bone, in the direction of the line A to B. The slices should be thin and even, and always cut down to the bone. There are some who like to carve a ham by cutting a hole at the top, and then slicing pieces off inside the hole, gradually enlarging the circle; but we think this is a plan not to be recommended. A ham, when hot, is usually sent to table with a paper ruffle round the knuckle.
Hams for Curing. (Mons. UDE'S Recipe.) INGREDIENTS. For 2 hams weighing about 16 or 18 lbs. each, allow 1 lb. of moist sugar, 1 lb. of common salt, 2 oz. of saltpetre, 1 quart of good vinegar.
As soon as the pig is cold enough to be cut up, take the 2 hams and rub them well with common salt, and leave them in a large pan for 3 days. When the salt has drawn out all the blood, drain the hams, and throw the brine away. Mix sugar, salt and saltpetre together in the above HAMS, TO SALT. proportion, rub the hams well with these, and put them into a vessel large enough to hold them, always keeping the salt over them. Let them remain for 3 days, then pour over them a quart of good vinegar.
Turn them in the brine every day for a month, then drain them well, and rub them with bran. Have them smoked over a wood fire, and be particular that the hams are hung as high up as possible from the fire; otherwise the fat will melt, and they will become dry and hard.
TIME. To be pickled 1 month; to be smoked 1 month.
SEASONABLE from October to March.