Skip to main content

Westphalian Hams

Uses saltpeter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Westphalian 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 brine 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.

More westphalian ham recipes

Croquettes 3 See all 17 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes