Cassell's dictionary of cookery

a ham weighing about eighteen pounds with an ounce and a half of pounded saltpetre, and an ounce and a half of brown sugar. Leave it until the next day, then make a hot pickle, by putting one quart of strong beer or porter into a saucepan, with two pounds of salt, half a a pound of brown sugar, an ounce of black pepper, an ounce of allspice, and a small piece of sal prunella. Pour this, when boiling hot, over the ham, and let it remain for three weeks, rubbing in twice or three times every day. Drain and drj- it, and, if possible, smoke it for a fortnight. A ham cured in this way has very much the flavour of a Westphalian ham. Probable cost, Is. per pound. Ham, Essence of, for Gravy (^ee Gravy, Essence of Ham for). Ham, Flavouring a.— The flavour of a boiled ham is much better, as we have already said {see Ham, Boiled), when one or two carrots, turnips, onions, a little celery, and a bunch of sweet herbs are boiled in the water with it. There is no waste in this, as the liquid may afterwards be used for soup. The ham is also more succulent if it is left uncut until cold, and not taken out of the liquid for an hour after it comes off the fire. It must not, however, be left in until quite cold. Many persons soak it in vinegar and water, instead of water only, and think it is improved thereby. Ham, Fried, with. Eggs.— Cut the ham into slices of a uniform thickness, and, if it is very hard and salt, soak it for eight or ten minutes in hot water, then drain, and dry it in a cloth. Cut off the rind, put the slices in a scrupulously clean cold frying-pan, and turn them two or three times during cooking. Put them on a hot dish, and if the fat is in the least discoloured, poach the eggs separately {see Eggs, to Poach). Break the eggs, taking care not to break the yolks, and slip them into the pan. Gutter the whites over the yolks with two sjDOons, to shape the eggs like a ball. Take them up with a slice, drain them from the fat, and place them on the ham. Serve as hot as possible. Time, seven or eight minutes to fry the ham. Probable cost. Is. per pound, if a whole ham be bought; Is. 2d., if purchased in a smaller quantity. Sufficient, a pound of ham and six eggs for three persons. Ham. Fritters.— Take the bone of a ham from which no more slices can be cut, and pick off evciy part of the lean meat, and the same quantity of fat. Mince it finely, and with one pound of mince mix two eggs, a cupful of finely-grated bread-crumbs, and half a tea-spoonful of white pepper. Make a thin custard with two eggs and a quarter of a pint of milk. Cut a roll into neat little rounds, and put them into the custard to soak. Take them up with a slice, and put them into a frying-pan, with some hot butter. When they are lightly browned, take them out, spread the mixture thickly over them, strew some grated crumbs over the top, and fry them three or four minutes in butter. Probable cost, 8d. for this quantity, exclusive of the meat. Sufficient for three or four persons.