To Smoke a Mutton Ham

Ingredients

• a good leg of mutton
• half a pound of rock salt
• half a pound of table salt
• half a pound of brown sugar
• two ounces of powdered saltpetre

Method

1. 1

   Trim a leg of mutton into the shape of a ham and let it hang for two days.

2. 2

   Heat rock salt, table salt, brown sugar, and powdered saltpetre in a saucepan.

3. 3

   Rub this mixture into the ham and place it in a vessel for four days, turning daily.

4. 4

   On the fourth day, rub dry salt over the ham and let it stand for two more days.

5. 5

   Finally, dry it and hang it in wood smoke for a week.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 182. The excerpt below is the record exactly as published.

half a cupful of brown sugar ; cover the kettle, and boil the ham slowly for four hours, or until the skin peels off easily. When the ham is cooked enough, take it out of the water in which it was boiled, remove the skin, and lay the ham in a dripping-pan ; pour into the dripping-pan a pint of cider, sprinkle the ham plentifully with brown sugar, and place it in a moderate oven to bake one hour ; every fifteen minutes baste the ham with the cider in the pan. When the ham is cooked, take it from the dripping-pan, free the cider in the pan from grease, season it lightly with pepper, and use it as a sauce for the ham, which may be served either hot or cold. PLAIN BOILED HAM. Soak the ham over night in cold water, and then boil it in enough water to cover it, with a dried red pepper, or a teaspoonful each of whole cloves and peppercorns, boiling it twenty minutes to a pound ; after the ham is done, remove the skin, and serve it hot, or let it cool in the water in which it was boiled. Cooks usually put little spots of p.epper on the fat of the ham after skinning it. BAKED OR ROAST HAM. After a ham has been boiled and skinned as directed above, dust it with bread or cracker crumbs, and quickly brown it in a hot oven : serve it either hot or cold. A glass ♦^f madeira is a popular addition to the gravy or sauce of roast ham. 332 PRACTICAL AMERICAN COOKERY. TO SMOKE A MUTTON HAM. Trim a good leg of mutton in the form of a ham, and let it hang for two days. Heat in a thick saucepan half a pound each of rock and table salt and brown sugar, and two ounces of 'powdered saltpetr

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