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Classic
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page 67
turn it every day for three weeks; if a large one, a week longer; but don't rub
after four days. Before you dry it, drain and cover with bran. Smoke it ten
days.
Another way.--Choose the leg of a hog that is fat and well-fed; hang it as
above; if large, put to it a pound of bay-salt, four ounces of salt-petre, a
pound of the coarsest sugar, and a handful of common salt, all in fine powder,
and rub it thoroughly. Lay the rind downwards, and cover the fleshy part with
the salts. Baste it as often as you can with the pickle; the more the better.
Keep it four weeks, turning it every day. Drain it, and throw bran over it; then
hang it in a chimney where wood is burnt, and turn it sometimes for ten days.
Another way.--Hang the ham, and sprinkle it with salt as above; then rub it
every day with the following, in fine powder: half a pound of common salt, the
same quantity of bay-salt, two ounces of saltpetre, and two ounces of black
pepper, mixed with a pound and a half of treacle. Turn it twice a day in the
pickle, for three weeks. Lay it into a pail of water for one night, wipe it
quite dry, and smoke it two or three weeks.
Another way, that gives a high flavour.--When the weather will permit, hang the
ham three days; mix an ounce of saltpetre with a quarter of a pound of bay-salt,
the same quantity of common salt, and also of coarse sugar, and a quart of
strong beer; boil them together, and pour them immediately upon the ham; turn it
twice a day in the pickle for three weeks. An ounce of black pepper, and the
same quantity of allspice, in fine powder, added to the above, will give still
more flavour. Cover it with bran when wiped: and smoke it from three to four
weeks, as you approve; the latter will make it harder and give it more of the
flavour of Westphalia. Sew hams in hessings (that is, coarse wrappers), if to be
smoked where there is a strong fire.
A method of giving a still higher flavour.--Sprinkle the ham with salt, after it
has hung two or three days; let it drain; make a pickle of a quart of strong
beer, half a pound of treacle, an ounce of coriander seeds, two
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Classic
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