Cassell's dictionary of cookery

Ham, Pickled. — As soon as the pig is cut up, rub the ham well with common salt, and let it remain for a day or two. For a ham weighing twelve or fourteen pounds, prepare a pickle consisting of a pound of salt, half a pound of sugar, an ounce of saltpetre, and a pint and a half of vinegar. Eub the ham well, and turn it every day for a month. Drain and dry, hanging it in a cool place to dry. Then smoke for three weeks. Probable cost, Is. per pound. Ham, Pickle for (to keep for some months). — Put six quarts of water into a large saucepan, with four pounds of salt, three-quarters of a pound of sugar, and three ounces j of saltpetre. Boil for twenty minutes. Skim thoroughly. When cold, pour it upon the ham. This pickle will answer equally well for tongues, beef, &c. The meat should be rubbed with salt, and drained for twenty-four hours before it is put in, and care should be taken that the liquid completely covers every part. The pickle should be boiled up every two or three months. The time required will depend upon the nature and size of the meat, and the degree of saltness desired. A ham of fourteen pounds will take about three weeks ; a tongue, ten days ; a large piece of beef, a fortnight. Probable cost of the pickle, 6d. Ham, Potted. — Take one pound of lean ham and a quarter of a pound of fat, or, in place of this, two ounces of fresh butter. Pound the meat to a smooth paste, and flavour it with a quarter of an ounce of powdered mace and a pinch of cayenne. Put it into small pots, cover with clarified butter, and keep in a cool, drjplace. Potted ham may be used for breakfast or luncheon, or for sandwiches. Any remains of cold ham may be potted in this way. Time, about half an hour to prepare. Probable cost. Is. 4d. per pound. Ham, Roasted. — Soak the ham until it is softened, then put it into a deep pan, and pour over it a bottle of Madeira, or any light wine, and with it four carrots, four onions, and one dozen peppercorns. Turn it over every two or three hours, and leave it until the following day. Drain it, put it down before a clear fire, and baste liberally wth the liquid in which it was soaked. It will require four or five hours to roast, according to the size. Take it up, skin, and glaze it ; boil up the gravy, &c., which should be sent to table in a tureen. It is a good plan to boil the ham for an hour before it is put into the marinade, when, of course, it will not need to be roasted quite so long. Probable cost. Is. per pound. Ham Sandwiches.— Take slices of stale bread, two days old, and the eighth of an inch in thickness. Cut them neatly with a sharp knife, butter them, and cover one slice evenly with thin slices of ham, cut into pieces about an inch in length, and from which all the skin and HAM (297) HAM unpalatable pieces have been removed. Spread a little mustard on the ham, and place another slice of bread and butter on the top. Press them together, and cut into pieces about two and a half by two inches. Arrange them neatly on a napkin, and garnish with parsley. Sandwiches are very good made with potted ham, instead of plainly-boiled ham. Probable cost of boiled ham, 2s. 8d. per pound. Ham Sauce for Flavouring Gravies,