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Classic
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page 167
coarse salt between each layer. Finally put a plate on the top and on that a
heavy weight. The pork is kept in a cool room.
To smoke ham in the Westphalian way.
Cut the hams from the hogs and let them lie 3 days in cold water, so as to
freeze or get stiff at least; then salt them well with fine salt and let them
lie that way for 8 days. Put them between 2 wide planks and press the blood out
of them. Put again in salt and saltpeter; after 3 days they are ready to take up
and smoke in cold juniper smoke for a month; when ready hang them in the ceiling
of a room where a fire is kept.
To smoke ham in the American way.
Rub 2 ounces saltpeter into a ham weighing about 10 pounds and then let it rest
24 hours. After that time rub into it 3 pounds fine salt, 1 pound fine
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