Mutton Ham

Ingredients

• a fine-grained leg of wether-mutton
• hang two days
• ½ lb. of bay-salt
• the same of common salt
• 2 ozs. of saltpetre
• ½ lb. of coarse sugar
• 2 ozs. more of common salt

Method

1. 1

   Cut leg into ham shape, hang for two days.

2. 2

   Mix salts, saltpetre, and sugar, rub into ham.

3. 3

   Turn daily for four days, then add more salt.

4. 4

   After twelve days, dry and smoke for a week.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 340. The excerpt below is the record exactly as published.

MUTTON HAM. — Choose a fine-grained leg of wether-mutton of 12 or 14 lbs. weight ; cut it ham shape, and hang two days. Then put into a stewpan, % lb. of bay-salt, the same of common salt, 2 o?s. of saltpetre, and % lb. of coarse sugar, all in powder; mix and make it hot ; rub well into the ham. Turn it in the liquor every day ; at the end of four days put 2 ozs. more of common salt

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