This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
The following is the method of curing hams that received the prize at a New England fair: To every hundred pounds of meat take eight pounds of salt, two ounces of saltpetre, two pounds brown sugar, and one and a quarter ounces potash and four gallons water. Mix them and pour the liquids over the hams after they have been in the tub two days, they having been rubbed with fine salt when put in the tub. They should remain in this pickle six weeks, then taken out, hung up three days to dry, and smoked.
Is particularly nice when the slices are cut the night before and are allowed to soak all night in a cup of water into which a tablespoonful of sugar has been added. This softens the meat and removes excessive saltness.
Cut slices of cold ham, fry in their own fat, and when done arrange in a hot dish. Keep warm while you add to the gravy a teaspoonful of made mustard, a good pinch of pepper, a saltspoon-ful of white sugar, and three tablespoonsful of vinegar. Mix these well together before stirring into the gravy; heatall to a sharp boil, pour over the ham, and let it stand, covered, for a minute before sending to the table. There is nothing more appetizing than this dish.
Always cook a ham in cider when you can get it. Boil three hours and bake three, using also the cider to baste with. The apple seems the natural accompaniment of pork. Always scrub the ham well before boiling.
(1) A ham pared, and soaked for 24 hours in water containing a little vinegar, then covered up in a sheet of plain flour-and-water paste, and baked 4 hours; glazed, and served with champagne sauce. (2) A ham pared, soaked for 12 hours, boiled 1 hour, covered with a mirepoix or sauce consisting of fried onions and herbs moistened with wine, then inclosed in a sheet of plain paste, and baked 3 or 4 hours; glazed, and served with champagne sauce.
A Yorkshire ham, or ham served in Yorkshire style-It is pared, soaked for 12 hours in water, boiled an hour, the rind removed; roasted or baked 2 hours, glazed with the gravy and a dust of sugar, the hock pared, and a paper-ruffle put around the bone; served with Yorkshire-ham sauce.
Ham roasted on a spit.
Westphalia in Germany is famous for a brand of small hams.
A ham baked, glazed, and garnished with various vegetables separately stewed in butter and glazed.
For filling potato or rice borders, casseroles, croustades, etc., is made by cutting ham in large dice, button onions same size as the ham pieces fried with them; butter and flour and broth made into sauce, and green peas added.
Like the preceding; the seasonings of the ham may be varied with catsups, mustard, and bottle sauces.
Made of 1 cup ham, 2 cups dry mashed potato, 1 cup bread-crumbs, 1 tablespoon butter, 1 egg, pepper; made in balls, breaded, fried.
Minced ham, bread-crumbs, and egg to moisten; made in pats or balls, dipped in batter and fried.
Remains of ham pounded in a mortar with butter, shaped in a mould, turned out and eaten cold; or mixed with crumbs and egg it makes small ham-cakes to fry and serve hot.
A fancy ornamental dish for ball suppers, etc. Thin fine slices of lean cooked ham are rolled into cylinder-shapes, fastened with melted gelatine, set on end when cold, and filled with whipped cream containing gelatine to set it and celery-salt for flavor; garnished with green leaves and jelly.