The encyclopaedia of practical cookery

Spiced Ham. — After the Ham has been salted for two days, put it in a keg with 1 table-spoonful of spice, 1 table-spoonful of black pepper, 1 pinch of saltpetre, and 1 teacupful of brown sugar. Lot it remain in this mixture for four days, turning it once a day, then hang it up. Steamed Ham. — Put a Ham into a bowl of cold water, and let it soak for ten or twelve days ; wash it well, and scrub it with a hard brush to remove the salt and smoke from the outside. Place it in a steamer over a saucepan of boiling water, cover over the pan, and boil quickly until the Ham is done, allowing about twenty minutes to each pound. When done, take it out, skin it, cover over with grated bread, and serve either hot or cold. Steaming is considered the best way of cooking a Ham. Stuffed Ham. — (1) Select a small and fresh Ham, steep it for a fortnight in brine mixed with a little saltpetre, smoke it for two days, then wash it, peel off the rind, trim away any meat that is discoloured by the smoke, bone it, and put it in a basin with two shallots and onions, both sliced, a little marjoram, basil, and a pinch of thyme ; pour in | pint of Madeira and 2 bottles of red wine ; put a cloth on the top, and let the Ham soak for twenty-four hours. When soaked, take it out, drain it, fill the hollow left by the bones with some set meat glaze and three or four raw truffles, sew up the openings, and make the Ham its original shape. Soak a fresh pig’s bladder in water till soft, not inflated, then wipe it and blow it out till large enough to take the Ham. Put the Ham in the bladder, pass the liquor in which the Ham was soaked through a fine hair sieve, and pour 1 tablespoonful of it in with the Ham; close the opening securely, tie up tightly in another bladder, and wrap the whole in a cloth. Tie that up also, put the Ham in a saucepan of boiling water, and simmer for four hours, without touching it. When the Ham is cooked, take the saucepan off the fire, and let it remain for one hour in the liquor. When about to serve, drain the Ham, and take off the cloth and bladders, thicken the liquid in which it was cooked with a little kneaded butter, put the Ham on an oval dish, strain the sauce over it, and serve. (2) Boil a Ham, skin it, make some holes right to the bone, and fill them with a stuffing made of the following ingredients : Mix with jib. of grated crackers |lb. of butter, For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under tlieir special heads. Hams — continued. 8 teaspoonfuls of moist sugar, 1 teaspoonful each of spice, cloves, grated nutmeg, mustard, ginger, and pounded mace ; also a little celery-seed, or celery, and six beaten eggs. If the mixture is too stiff, stir in a little cream. When ready, put the Ham in the oven till browned ; then put it on a hot dish, and serve. HAMBURG BITTERS. — See Bitters. HAMBURG FOWL.— See Fowls. HAMBURG POWDER. — This well-known adulterant of chicory is known in commercial circles as “ Hauibro’ Powder.” It is composed of roasted and ground peas, coloured with Venetian red. See Chicory. HAMBURG STEAK.— See Beef. HAMPSHIRE PUDDING. -See Puddings. HANOVER BUNS.— See Buns. HANOVER PUDDING.— See Puddings. HANOVER SAUCE.— See Sauces.