Mutton Ham

Ingredients

• a short, thick, fresh leg of mutton
• half a pound of bay salt
• one ounce of saltpetre
• half a pound of coarse brown sugar
• two ounces more of common salt

Method

1. 1

   Cut leg into ham shape.

2. 2

   Pound salt, saltpetre, and sugar; heat and rub into meat.

3. 3

   Turn daily for four days, then add more salt.

4. 4

   Cure for twelve more days, then drain, dry, and smoke.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 966. The excerpt below is the record exactly as published.

Mutton Ham.— Choose a short, thick, fresh leg of mutton, weighing twelve or four- teen pounds, and cut it into the form of a ham. Pound in a mortar half a pound of bay salt, one ounce of saltpetre, and haK a pound of coarse brown sugar. Make the mixture hot in a stew- pan, then rub it thoroughly into the meat. Turn the ham every morning for four days, and rub the pickle weU into it. On the fifth day add two ounces more of common salt

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