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Classic
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page 68
ounces of juniper-berries, an ounce of pepper, the same quantity of allspice, an
ounce of saltpetre, half an ounce of sal-prunel, a handful of common salt, and a
head of shalot, all pounded or cut fine. Boil these all together a few minutes,
and pour them over the ham: this quantity is for one of ten pounds. Rub and turn
it every day, for a fortnight; then sew it up in a thin linen bag, and smoke it
three weeks. Take care to drain it from the pickle, and rub it in bran, before
drying.
To make a Pickle that will keep for years, for Hams, Tongues or Beef, if
boiled and skinned between each pared of them.
To two gallons of spring-water put two pounds of coarse sugar, two pounds of bay
and two pounds and a half of common salt, and half a pound of saltpetre, in a
deep earthen glazed pan that will hold four gallons, and with a cover that will
fit close. Keep the beef or hams as long as they will bear, before you put them
into the pickle; and sprinkle them with coarse sugar in a pan, from which they
must drain. Rub the hams, well with the pickle, and pack them in close;
putting as much as the pan will hold, so that the pickle may cover them. The
pickle is not to be boiled at first. A small ham may lie fourteen days, a large
one three weeks; a tongue twelve days, and beef in proportion to its size. They
will cut well out of the pickle without drying. When they are to be dried, let
each piece be drained over the pan; and when it will drop no longer, take a
clean spunge and dry it thoroughly. Six or eight hours will smoke them, and
there should be only a little sawdust and wet straw burnt to do this; but if put
into a baker's chimney, sew them in coarse cloth, and hang them a week.
To dress Hams.
If long hung, put the ham into water a night; and let it lie either in a hole
dug in the earth, or on damp stones. sprinkled with water, two or three days, to
mellow; covering it with a heavy tub, to keep vermin from it.
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