Monsieur Ude's Receipt for Hams Superior to Westphalia

Ingredients

• two hams of from fifteen to eighteen pounds weight
• common salt, 1 lb.
• coarse sugar, 1 lb.
• saltpetre, 2 oz.
• a bottle of good vinegar

Method

1. 1

   Rub hams with salt and let drain for 3 days.

2. 2

   Mix saltpetre, sugar, and salt, rub on hams, cover with salt for 3 days.

3. 3

   Pour vinegar over, baste daily for a month, then hang to smoke for a month.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 239. The excerpt below is the record exactly as published.

coarse sugar, 1 lb. : bay-salt, 2 lbs. FRENCH BACON FOR LARDING. Cut the bacon from the pig with as little lean to it as possible. Rub it well in every part with salt which has been dried, reduced to powder, and sifted ; put the layers of bacon close against and upon each other, in a shallow wooden trough, and set in a cool, but not a damp cellar ; add more salt all round the bacon, and lay a board, with a very heavy weight upon it. Let it remain for six weeks, then hang it up in a dry and airy place. Pork, 14 lbs. ; salt, 14 oz. : 6 weeks. TO PICKLE CHEEKS OF BACON AND HAMS. One pound of common salt, one pound of the coarsest sugar, and one ounce of saltpetre, in fine powder, to each stone (fourteen pounds) of the meat will answer this purpose extremely well. An ounce of black pepper can be added, if liked, and when less sugar is preferred, the proportion can be diminished one half, and the quan- CHAP. XIII.] PORK. 255 tity of salt as much increased. Bacon also may be cured by this receipt, or by the Bordyke one for hams. A month is sufficient time for the salting, unless the pork be very large, when five weeks must be allowed for a ham. The ingredients should be well mixed, and all applied at the same time. To each 14 lbs. of pork, salt, 1 lb. ; coarse sugar, 1 lb. ; saltpetre, 1 oz. ; pepper (if used), 1 oz. : 4 to 5 weeks. MONSIEUR tide’s RECEIPT, HAMS SUPERIOR TO WESTPHALIA, ( Excellent.') “ TaKe the nams as soon as the pig is sufficiently cold to be cut up, rub them well with common salt, and leave them for three days to drain ; throw away the brine, and for a couple of hams of from fifteen to eighteen pounds weight, mix together two ounces of saltpetre, a pound of coarse sugar, and a pound of common salt ; rub the hams in every part with these, lay them into deep piekling- pans with the rind downwards, and keep them for three days well covered with the salt and sugar ; then pour over them a bottle of good vinegar, and turn them in the brine, and baste them with it daily for a month ; drain them well, rub them with bran, and let them be hung for a month high in a chimney over a wood-fire to be smoked.” Hams, of from 15 to 18 lbs. each, 2; to drain 3 days. Common salt, and coarse sugar, each 1 lb. ; saltpetre, 2 oz.

Cook this with the app: pantry check, scaling, and the assistant.