Mutton Ham

Ingredients

• Choose a fine grained leg of mutton
• of twelve or fourteen pounds
• a half a pound of bay salt
• the same of common salt
• two ounces of saltpetre
• half a pound of coarse sugar
• put two ounces more of common salt

Method

1. 1

   Hang the mutton leg for two days.

2. 2

   Mix bay salt, common salt, saltpetre, and sugar, heat it, and rub it into the ham.

3. 3

   Turn it in the liquor daily.

4. 4

   After four days, add more common salt.

5. 5

   After twelve days, dry it and hang it in wood smoke for a week.

Nutrition per serving

As published

This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 3. The excerpt below is the record exactly as published.

Mutton Ham. Choose a fine grained leg of mutton, of twelve or fourteen pounds, let it be cut ham shape, and hang two days ; then put into a stew-pan a half a pound of bay salt, the same of common salt, two ounces of saltpetre, and half a pound of coarse sugar, all in powder, mix and make it quite hot, then rub it well into the ham. Let it be turned in the liquor every day; at the end of four days, put twoounces more of common salt

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