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Pickling
Meat
the
smoke
of
a
fire
of
juniper
branches
over
which
the
ham
is
hung
for
three
weeks.
It
was
formerly
the
custom
to
put
a
thick
coat
of
mortar
over
the
inside
of
a
cured
ham
to
keep
out
the
air,
and
to
prevent
the
mildew,
or
rust,"
which
damp
is
sure
to
cause.
A
better
way
is
to
cover
the
underneath
portion
of
the
ham
(where
the
knife
has
been
used),
and
also
the
knuckle-end
of
the
bone,
with
a
paste
made
of
flour
and
water.
This
paste
entirely
prevents
any
"
rusting,"
or,
in
other
words,
the
minute
fungus
caused
by
damp.
To
cure
a
Ham
weighing
from
fifteen
to
eighteen
pounds^
Norfolk
Recipe,
—
One
pound
of
treacle,
half
a
pound
of
coarse
brown
sugar,
half
a
pound
of
bay-salt
[i,e,
sea-salt),
one
pound
of
common
salt,
one ounce
of
saltpetre,
and
two
ounces
of
sal
prunella
[i.e.
saltpetre
which
has
been
fused,
and
is
sold
by
chemists).
Pound
all
these
together
as
finely
as
possible,
and
rub
the
ham
thoroughly
with
them.
Lay
the
ham
in
a
tub,
covered
with
the
pickle,
and
let
it
remain
there
for
a
month.
It
must
be
turned
and
basted
with
the
pickle
every
other
day.
When
taken
out
of
the
pickle,
let
the
ham
dry
for
a
day
or
two,
standing
on
end.
Then
brush
it
over
with
Crosse
and
Blackwell's
essence
of
smoke.
This
preparation
gives
to
the
ham
all
the
flavour
of
the
chimney-smoke
in
which
hams
used
to
be
hung.
[This
recipe
was
given
to
me
by
a
friend
in
whose
family
it
has
been
used
year
by
year
during
four
generations.]
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