Mutton Ham
Origin: London, England
Source: Anonymous, 1846
Ingredients
- 1 leg mutton
- 3 ounces brown sugar
- 2 ounces common salt
- 0.5 ounce saltpetre
- wood smoke
Instructions
- Rub the leg of mutton daily with a mixture of brown sugar, common salt, and saltpetre. Continue this rubbing process for a fortnight (14 days). After the curing period, hang the leg in wood smoke to dry for ten days longer.