TO CURE A MUTTON HAM.
1 hindquarter mutton; lib. salt; 6oz. ibrown sugar; loz. saltpetre; 1 nutmeg (grated); -jOz. pepper. Cut the mutton into the shape of a ham. Mix the .other ingredients and rub them well into the ham every day until all the mixture is rubbed in. Then press with a heavy weight. Let it lie from 14 to 18 days, turning every three days and rubbing well with the pickle. Take it out, let it drain, and then hang up in a dry kitchen. If you have means of smoking it, do so. When wanted to boil, soak it for a few hours in water, then put it on in cold water and boil for about <2 hours after it comes to the boil.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/NZH19271119.2.177.46.3
Bibliographic details
New Zealand Herald, Volume LXIV, Issue 19798, 19 November 1927, Page 6 (Supplement)
Word Count
127TO CURE A MUTTON HAM. New Zealand Herald, Volume LXIV, Issue 19798, 19 November 1927, Page 6 (Supplement)
Using This Item
NZME is the copyright owner for the New Zealand Herald. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence . This newspaper is not available for commercial use without the consent of NZME. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Auckland Libraries and NZME.