The encyclopaedia of practical cookery

follows that localities famous for bacon are also famous for Hams, the quality depending largely on the superiority of the meat, and in a measure also upon the principle and method adopted in the curing. In Wiltshire, Hampshire, and some parts of Yorkshire, and in other localities, the farmers are celebrated for their Hams ; York Hams being especial favourites, being large, round, and plump, with pink meat, and delicate white fat with a slight pinky tinge. Westphalian Hams resemble York Hams (see Fig. 918) very closely, and are reckoned equally good. For details respecting Culinary Processes , Utensils , Sauces , &c., referred to, see under their special heads. Hams — continued. Small Hams cured in Ireland and sold as Irish Hams make capital breakfast or luncheon dishes ; larger Hams being better suited for culinary service. Canadian Hams resemble Irish Hams in some particulars ; they are small, long, and generally quite as well cured as any, but the fat is not so white or marrowy as the larger York or Westphalian. The following receipts for pickling Hams are very reliable. They can be either smoked or not after drying, and wrapped in paper, or sewn up in canvas, to keep off the flies that usually infest our kitchens : (1) A peck of common salt is mixed up and pounded with 51b. of bay-salt and 2oz. each of saltpetre and sal-prunella. The Ham is first sprinkled with common salt, and laid down for twenty-four hours. It is then well rubbed with the above mixture, and left for three or four days in a cool place. The meat is then placed in the pickling-trough, and the brine boiled in 2galls. of water until it is sufficiently strong to float an egg — that being the test usually accepted as the proof of the strength of brine. When this pickle is cold, it is to be poured over the Ham in the trough, and the Ham left for a fortnight or three weeks to soak. At the end of this time take out the Ham, and having roughly wiped it and tied it up in paper to keep the flies off, hang it up over a fireplace to dry. (2) Make a brine by adding to every gallon of water Joz. of potash, 2oz. of saltpetre, lib. of sugar, and 41b. of salt, put it over the fire, and boil till all the dirt from the salt and sugar has risen to the top and been skimmed off, then pour into a tub and let it stand till cold. Pack the Hams into an iron-bound cask, laying clean bricks or stones over to keep them down; pour the brine over, when quite cold, till they are well covered, and let them remain for a month or five weeks ; then take out, drain, and dry. (3) Strew the Ham over with common salt, and leave it until the next day; then throw over it a mixture of 141b. of salt, 2oz. of saltpetre, 2oz. of pounded coriander-seeds, loz. of black pepper, lib. of coarse brown sugar, and 4oz. of treacle. Rub the Ham well with the mixture every day for three weeks. Afterwards, soak it for one night in cold water, then let it be dried in the usual way. When boiling the Ham, put Jib. of treacle and a bunch of sweet herbs in the water with it. (4) For a Ham weighing 141b. allow lib. of salt, lib. of dark brown sugar, 2oz. of sal-prunella, loz. of bay-salt, loz. of saltpetre, and 4oz. of pepper. Rub the Ham well with these. Leave the Ham in the pickle for a month, basting it well every day, then take it out and dry.