Cured ham after Erken 1914: a leg or shoulder ham is rubbed with 3 tbsp salt, 1 tbsp sugar, and 1 tsp saltpeter, sits about 3 months in salt brine, is dried 4 days, smoked, and cured.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 647 (falt i det fri)
A short recipe for cured ham from the slaughtering chapter of "Stor kokebok" (1914). Both leg and shoulder hams were treated the same way: dry-rubbed, placed in brine for months, dried, smoked, and then matured (cured) in a dry, airy larder.
Trimming
Round off the ham neatly, whether it is a leg or shoulder ham.
Rubbing in
Mix 3 tbsp salt, 1 tbsp sugar, and 1 tsp saltpeter, and rub the mixture well into the meat.
Brine
Place the ham in salt brine and let it sit cold for about 3 months.
Drying
Take the ham out and hang it to dry for 4 days.
Smoking and curing
Smoke the ham, then hang it in a dry, airy place to cure (mature).
Measurements are written in modern form. The original assumes you have ham brine on hand; here the usual brine strength is given as guidance. Saltpeter may be replaced with curing salt.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
Mål er skrevet i moderne form. Originalen forutsetter at man har skinkelake på huset; her er den vanlige lakestyrken angitt som veiledning. Salpeter kan erstattes av nitritsalt.
Be the first to share your own version.
We may earn a commission if you buy through these links. It does not affect the price.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!