Prague Ham.

The two legs of a freshly slaughtered young pig, both of which are calculated here to weigh 6 to 7 kg, are rubbed quite vigorously with a mixture of 26 dkg of salt, 6 g of saltpetre and 16 g of finely crushed rock sugar until the pork rind becomes wet. Then pierce a deep hole in the meat along the leg bones and rub the resulting opening with the same mixture.

Then put the hams in a suitable container, mix 12 g of coriander, 1/2 tablespoon of juniper berries, 1 teaspoon of finely crushed caraway seeds and a few bay leaves and sprinkle it between and over the hams, put a tight-fitting lid on it and weigh it down with a stone that has been washed clean, whereupon the brine will come out after a few days. Then take a big spoon, pour it over the ham, cover it again, weigh it down again and continue like this every day. According to the size of the hams mentioned above, the curing lasts 3 to 4 weeks. Then they are taken out, left to dry in the air for about 2 days and smoked for 3 to 4 weeks. After this time they will look nice and light brown and are ready. The smoke must not be too hot and should be produced by juniper or possibly other coniferous wood.

all : Home canning, from Mrs. Emilie Lösel,

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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