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Ham To Cure No 1

(Meats And Vegetables.) - (The Lady's Own Cookery Book)

Take a ham of young pork; sprinkle it with salt, and let it lie

twenty-four hours. Having wiped it very dry, rub it well with a pound of

coarse brown sugar, a pound of juniper berries, a quarter of a pound of

saltpetre, half a pint of bay salt, and three pints of common salt,

mixed together, and dried in an iron pot over the fire, stirring them

the whole time. After this, take it off the fire, when boiled, and let

it lie in an earthen glazed pan three weeks, but it must be often turned

in the time, and basted with the brine in which it lies. Then hang it up

till it has done dripping; and dry it in a chimney with deal saw-dust

and juniper berries.

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Ham To Cure No 10

Into four gallons of water put one pound and a half of the coarsest

sugar, two ounces of saltpetre, and six pounds of common salt; boil it,

carefully taking off the scum till it has done rising; then let it stand

till cold. Having put the meat into the vessel in which you intend to

keep it, pour on the liquor till it is quite covered. If you wish to

keep the meat for a long time, it will be necessary once in two or three

months to boil the pickle over again, clearing off the scum as it rises,

and adding, when boiling, a quarter of a pound of sugar, half a pound of

salt, and half an ounce of saltpetre; in this way the pickle will keep

good for a year. When you take the meat out of the pickle, dry it well

before it is smoked. Hams from fifteen to twenty pounds should lie in

pickle twenty-four days; small hams and tongues, fifteen days; a small

piece of beef about the same time. Hams and beef will not do in the same

pickle together. After the hams are taken out, the pickle must be boiled

again before the beef is put in.

The same process may be used for beef and tongues.

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Ham To Cure No 11

Mix one pound and a half of salt, one pound and a half of coarse sugar,

and one ounce of saltpetre, in one quart of water; set it on the fire,

and keep stirring the liquor till it boils. Skim it. When boiled about

five minutes take it off, and pour it boiling hot on the leg of pork,

which, if not quite covered, must be turned every day. Let it remain in

the pickle one month; then hang it in the chimney for six weeks. These

proportions will cure a ham of sixteen pounds. When the ham is taken out

of the pickle, the liquor may be boiled up again and poured boiling hot

upon pigs' faces. After that boil again, and pour it cold upon a piece

of beef, which will be excellent. It will then serve cold for pigs' or

sheep's tongues, which must be well washed and rubbed in a little of the

liquor and left in the remainder.

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Ham To Cure No 12

Take a ham of fifteen pounds, and wash it well with a quarter of a pint

of vinegar, mixed with a quarter of a pound of the coarsest sugar. Next

morning rub it well with three quarters of a pound of bay salt rolled,

on the lean part; baste it often every day for fourteen days, and hang

it up to dry.

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Ham To Cure No 13

Three ounces of saltpetre, bay salt and brown sugar two ounces of each,

a small quantity of cochineal; mix them all together, and warm them over

the fire. Rub the hams well with it, and cover them over with common


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Ham To Cure No 14

Take a quantity of spring water sufficient to cover the meat you design

to cure; make the pickle with an equal quantity of bay salt and common

salt; add to a pound of each one pound of coarse brown sugar, one ounce

of saltpetre, and one ounce of petre-salt; let the pickle be strong

enough to bear an egg. If you design to eat the pork in a month or six

weeks, it is best not to boil the pickle; if you intend it for the year,

the pickle must be boiled and skimmed well until it is perfectly clear;

let it be quite cold before you use it. Rub the meat that is to be

preserved with some common salt, and let it lie upon a table sloping, to

drain out all the blood; wipe it very dry with a coarse cloth before you

put it into the pickle. The proportion of the pickle may be this: four

pounds of common salt, four pounds of bay salt, three pounds of coarse

sugar, two ounces of saltpetre, and two ounces of petre-salt, with a

sufficient quantity of spring water to cover what you do, boiled as

directed above. Let the hams lie about six weeks in the pickle, and

then send them to be smoked. Beef, pork, and tongues, may be cured in

the same manner: ribs of beef done in this way are excellent.

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Ham To Cure No 15

Wash the ham clean; soak it in pump water for an hour; dry it well, and

rub into it the following composition: saltpetre two ounces, bay salt

nine ounces, common salt four ounces, lump sugar three ounces; but first

beat them separately into a fine powder; mix them together, dry them

before the fire, and then rub them into the ham, as hot as the hand can

bear it. Then lay the ham sloping on a table; put on it a board with

forty or fifty pounds weight; let it remain thus for five days; then

turn it, and, if any of the salt is about it, rub it in, and let it

remain with the board and weight on it for five days more; this done rub

off the salt, &c. When you intend to smoke it, hang the ham in a sugar

hogshead, over a chaffing-dish of wood embers; throw on it a handful of

juniper-berries, and over that some horse-dung, and cover the cask with

a blanket. This may be repeated two or three times the same day, and the

ham may be taken out of the hogshead the next morning. The quantity of

salt here specified is for a middle sized ham. There should not be a

hole cut in the leg, as is customary, to hang it up by, nor should it be

soaked in brine. Hams thus cured will keep for three months without

smoking, so that the whole quantity for the year may be smoked at the

same time. The ham need not be soaked in water before it is used, but

only washed clean. Instead of a chaffing-dish of coals to smoke the

hams, make a hole in the ground, and therein put the fire; it must not

be fierce: be sure to keep the mouth of the hogshead covered with a

blanket to retain the smoke.

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Westphalia Ham To Cure No 1

Cut a leg of pork to the shape of a Westphalia ham; salt it, and set it

on the fire in a skillet till dry, and put to it two ounces of saltpetre

finely beaten. The salt must be put on as hot as possible. Let it remain

a week in the salt, and then hang it up in the chimney for three weeks

or a month. Two ounces of saltpetre will be sufficient for the quantity

of salt required for one ham.

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