Westphalian Hams
From The household cook book, 1902
Serves 20
Hams shrink in smoking about 10% in weight, while pickled or salted pork gains about 10%.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 130. The excerpt below is the record exactly as published.
WESTPHALIAN HAMS— The famous Westphalian hams are cured thus: First rub with dry salt, and then drain 24 hours. Take CUTTING UP AND CUBING MEATS 171 4 quarts salt, 3 lbs. brown sugar, 1 lb. saltpetre, 4 oz. salprunella, 4 oz. juniper berries; bruise, mix well, boil in 6 quarts of water
Cook this with the app: pantry check, scaling, and the assistant.