Westphalia Ham

Ingredients

• a Westphalia ham
• soaked in cold water for twenty-four hours
• cover with fresh water
• a bunch of marjoram
• a sprig of thyme
• a clove of garlic
• three bay-leaves
• a dozen peppercorns
• half a dozen cloves
• a blade of mace

Method

1. 1

   Soak the ham in cold water for 24 hours, then drain and cover with fresh water for another 24 hours.

2. 2

   Clean and trim the ham, place it in a saucepan with cold water, and simmer gently for an hour.

3. 3

   Transfer to a stewpan with sliced carrots, onions, celery, and the herbs and spices.

4. 4

   Cover with stock and simmer until done.

5. 5

   Leave in the liquor until cold, then remove the rind and fat, and glaze or coat with breadcrumbs.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2252. The excerpt below is the record exactly as published.

Westphalia Hams. — Westphalia is cele- hrated for the delicacy and flavour of its hams. A Westphalia ham needs to be soaked longer than one cured at home. It should he laid in cold water for twenty-four hours, drained, covered with fresh water, and left for another twenty-four hours. When sufficiently soaked, cleanse and trim it, put it into a saucepan, cover with cold water, and let it simmer gently for an hour. Take it up, put it in a stewpan upon a bed of sliced carrots, onions, and celery, and add a bunch of marjoram, a sprig of thj^me, a clove of garlic, three bay-leaves, a dozen pepper- corns, half a dozen cloves, and a blade of mace

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