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Dry Salt Cure For A 14-lb Ham

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Meats European Pork 6 Servings

INGREDIENTS

1 Ham, English hams weigh
roughly 14 to 20 lbs
1 oz Brown sugar
1/2 oz Saltpeter, from the
drugstore
2 lb Rough salt

INSTRUCTIONS

The same method may be used for bacon.  A leg of pork severed from the
whole side is called a ham.  When the leg is left attached to the
side, and severed only after the cure, it is called a gammon.  You will
need a salting pan.  Leave the ham unskinned. Rub in the  sugar and the
saltpeter first, paying particular attention to the  bone ends. Then
rub on half the salt and put the ham to rest on slats  in a slating
trough (best if it has a channel for the brine to drain  out). Rub in
the rest of the salt at the end of a week. Leave the ham  to take the
salt for a total of 3 weeks (depending on the size of the  ham),
turning regularly. Then hang the ham to dry in a draft of warm  air for
a day or two. If you would like to smoke your own, you will  need a
barrel smoker or a smoking shed. Light the fire with kindling  first,
then feed it with beech, birch, or oak sawdust. Smoke over the  open
end of a smoker barrel. Keep the fire smoldering constantly - it  is
not good for the cure to allow changes in temperature.  Twenty-four
hours in the smoke shoudl suffice for a ham; 6 hours is  enough for a
side of bacon.  York hams are then hung to mature for 2  to 3 months in
a tgemperature and humidity controlled room.  Time:  3 weeks plus.
From:  "The Old World Kitchen - The Rich Tradition of European Peasant
Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin
Brewer, Cooking Echo, 7/92  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 18
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 1.3mg
Potassium: 6.3mg
Carbohydrates: 4.6g
Fiber: 0g
Sugar: 4.6g
Protein: <1g


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