Goose Hams
Ingredients
Directions
Cure
Cut the goose through the back, breast, and legs.
Rub the saltpetre into the goose, followed by the coarse sea salt and brown sugar.
Let the goose sit in the brine for three days, turning it daily and rubbing it with the seasoning.
Smoke and serve
Dip the brined pieces into sawdust, ensuring they are well coated.
Hang the pieces in smoke for one week, then store them in a dry place.
Rub off the sawdust.
Serve with bread and butter.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Saltpetre
- Cures the meat and helps keep its pink color during long curing.
- Coarse sea salt
- Draws moisture out of the meat and seasons it during the cure.
- Brown sugar
- Adds sweetness and balances the saltiness of the cure.
The step that matters
Dip the brined pieces into sawdust. The sawdust must coat the pieces evenly so that smoke penetrates and browns the surface uniformly. Patchy coating can leave pale spots and uneven flavor.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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