The encyclopaedia of practical cookery

(5) For a Ham weighing about lSlb. allow 41b. of common salt, fib. of bay-salt, and loz. of saltpetre ; pound these ingredients together, and rub the Ham with them. Continue the rubbing once every day for a week, then take the Ham out of the pickle, pour lib. of treadle over, and leave it for a month, turning occasionally. Hams prepared in this way do not require soaking'. Dry in the usual manner. (6) American Mode. — Put in a large tub 1 peck and ljgalls. of fine salt, lflb. of saltpetre, lqt. of hickory ashes well sifted, lqt. of molasses, 1 breakfast-cupful of cayenne, and 1 teacupful of black pepper. The above quantities are sufficient for 5001b. of Ham. Mix these ingredients together, rub it into each Ham with an ordinary brick or something- rough to get the pickle well in, pack in a light clean tub, and press down by laying bricks over the Hams. Let the Hams soak for six weeks ; then take them out and rub each one on the fleshy side with some black pepper. Hang them in the meat-house, and smoke with green hickory from ten to twelve hours a day for six weeks, not allowing the wood to blaze. In the spring of the year take them down, and pack in any well-slaked coal ashes or pine ashes. (7) Virginian Mode. — Rub 1 teaspoonful of saltpetre on the fleshy side of each Ham. Salt, not too heavily, for five weeks (if in frosty weather, for six weeks), then brush the Hams well, and rub them with hickory ashes ; let them lie for one week, then hang and smoke them for six weeks with green-hickory chips. After brushing, pack them in hickory ashes. (8) Westphalian Mode. — Select two fine legs of dairy-fed pork, cut off the round knobs of the hip-bones, and then rub the flesh well with salt, and leave them in a large pan for For details respecting Culinary Processes, Utensils, Hams — continued. three days, by which time the salt will have drawn the blood out ; then take the Hams out of the brine. Mix together lib. of brown sugar, lib. of salt, and 2oz. of saltpetre, rub the Hams well with it, put them in a large vessel, leaving them for three days, then pour in lqt. of vinegar. It will take a month to cure them, and during that time they should often be turned in the brine. At the expiration of the month take them out, drain, and dredge some coarse flour over, and hang them in a dry place. If they are smoked they will not be so subject to infection by vermin, the smoke of wood being better than the smoke of coal. The Hams should be hung as far from the fire as possible, or else the fat will melt, and make the Hams dry and hard. For farther information on the subject of Curing, reference should be made to that heading. All experienced cooks agree that for culinary purposes Hams should not be too new — they are always better for a few months, keeping. It is usual, after smoking, to wrap Hams in paper, or sew them up in canvas, to keep off flies and dust, and then to hang them, by means of a string through the knuckle, on hooks or frames near the kitchen ceiling ; but a dry pantry or dairy is a far better place to keep them, and then they should be laid, the cut surfaces uppermost, on shelves.