Mrs Beetons Meat Recipes Revisited
To Cure Sweet Hams in the Westmoreland Way
Ham
3.4lt (6 pints) Strong Beer
1.35kg (3lb) Common Salt
1.35kg (3lb) Coarse Sugar
450g (1lb) Bay Salt (Sea Salt)
Before the hams are put into pickle, rub them the preceding day well with salt and drain the brine well from them.
Put the above ingredients into a saucepan and boil for 15 minutes.
Pour over the hams and let them remain a month in the pickle.
Rub and turn them every day, but do not take them out of the pickling pan.
Smoke the ham for a month.
Time: To be pickled 1 month; to be smoked 1 month.
Seasonable from October to March.
TO CURE SWEET HAMS IN THE WESTMORELAND WAY.
818. INGREDIENTS - 3 lbs. of common salt, 3 lbs. of coarse sugar, 1 lb. of bay-salt, 3 quarts of strong beer.
Mode - Before the hams are put into pickle, rub them the preceding day well with salt, and drain the brine well from them. Put the above ingredients into a saucepan, and boil for 1/4 hour; pour over the hams, and let them remain a month in the pickle. Rub and turn them every day, but do not take them out of the pickling-pan; and have them smoked for a month.
Time - To be pickled 1 month; to be smoked 1 month.
Seasonable from October to March.
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