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Hams, To Cure Sweet in the Westmoreland way
- INGREDIENTS. 3. lbs of common salt, 3 lbs. of coarse sugar, 1 lb. of bay-salt, 3 quarts of strong beer.
Before the hams are put into pickle, rub them the preceding day well with salt, and drain the brine well from them. Put the above ingredients into a saucepan, and boil for 1/4 hour; pour over the hams and let them remain a month in the pickle. Rub and turn them every day, but do not take them out of the pickling-pan, and have them smoked for a month.
TIME. To be pickled 1 month; to be smoked 1 month.
SEASONABLE from October to March.
Hams, To Pickle. (Suffolk Recipe.) -INGREDIENTS.-To a ham from 10 to 12 lbs., allow 1 lb. of coarse sugar, lb. of salt, 1 oz. of saltpetre, 1/2 a teacupful of vinegar.
Rub the hams well with common salt, and leave them for a day or two to drain; then rub well in the above proportion of sugar, salt, saltpetre, and vinegar, and turn them every other day. Keep them in the pickle 1 month, drain them, and send them to be smoked over a wood fire for 3 weeks or a month.
TIME. To remain in the pickle 1 month; to be smoked 3 weeks or 1 month.
SEASONABLE. Hams should be pickled from October to March.
Hams, To Salt Two, about 12 or 15 lbs. each. - INGREDIENTS. -2 lbs. of treacle, 1/2 lb. of saltpetre, 1 lb. of bay-salt, 2 lbs. of common salt.
Two days before they are put into the pickle, rub the hams well with salt, to draw away all slime and blood. Throw what comes from them away, and then rub them with treacle, saltpetre and salt. Lay them in a deep pan, and let them remain one day; boil the above proportion of treacle, HAMS, TO SMOKE. saltpetre, bay-salt and common salt for hour, and pour this pickle boiling hot over the hams: there should be sufficient of it to cover them. For a day or two rub them well with it; afterwards they will only require turning. They ought to remain in this pickle for 3 weeks or a month, and then be sent to be smoked, which will take nearly or quite a month to do. An oxtongue pickled in this way is most excellent, to be eaten either green or smoked.
TIME. To remain in the pickle 3 weeks or a month; to be smoked about a month.
SEASONABLE from October to March.