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Wbstphalian Hams

This recipe uses saltpeter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Wbstphalian Hams

Ingredients

Directions

  1. Rub the hams vigorously with saltpeter, then with coarse sea salt.

  2. Press the hams in a pickling vat and cover entirely with cold brine.

  3. Let the hams remain in the salt for 3 to 5 weeks.

  4. After pickling, hang the hams in a shady, dry, and airy place to air-dry.

  5. Expose the hams to open air for several weeks before smoking.

Recipe from a historical cookbook (Internet Archive).

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.

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