Hams from Modern Cookery for Private Families by Eliza Acton
After the hams have been rubbed with salt, and well drained from the brine, according to our previous directions, take, for each fourteen pounds weight of the pork, one ounce of saltpetre in fine p...
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Cooking tools:
- Mortar and pestle
- Kitchen scale
- Mixing bowl
- Spoon
- Baking dish
Ingredients
- Treacle, 1 lb.:1 month.
- common salt, 4 oz.: 4 days.
- juniper-berries, 3 oz.
- To heighten flavour, black pepper, 1 oz.
- coarse sugar, 3 oz.: 8 to 12 hours.
- Bay-salt, ½ lb.
- Ham, 14 lbs.
- saltpetre, 1 oz.;
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