Ham, Cured (M. Ude's recipe)
From Cassell's dictionary of cookery, 1892
Serves 3
This method is said to be superior to a Westphalia ham.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 680. The excerpt below is the record exactly as published.
Ham, Cured (M. Ude's recipe). — Aa i soon as the pig is sufficiently cold to be cut HAM 295 ) HAM up, take the bams, rub them well with common salt, and let them drain for three days. Dry them, and for two hams, weighing sixteen or eighteen pounds each, take a pound of salt, a pound of moist sugar, and two ounces of saltpetre. Rub the hams thoroughly with this mixture, put them into a deep pan, with the skin downwards, and turn and baste them every day for a month, at the end of three days pouring a bottle of good vinegar
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