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  Added: May 11, 2011  •  Visited (257)  •  Print version Print this recipe (21)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Cured Ham
In Norway this is usually prepared in November and is ready at the beginning of June.

What You Need:
  • Pork leg (10 - 16 lb.)
  • Salt
  • Saltpeter
  • Water
  • Sugar
  • Syrup

  • How To Cook:
    1. Take a leg of pork and work in a mixture of 3 tablespoons salt, 1 tablespoon sugar and 1 teaspoon saltpeter.

    2. Leave for 3 days.

    3. Steep for 6 weeks in the following brine; 8 quarts water cooked with 3 pound salt, 1 pound syrup, 10 oz. sugar and 5 oz. saltpeter.

    4. Remove, hang to dry for 2 days and have it smoked; hang in a dry, airy place.

    5. Slice very thinly and serve with spring vegetables. It is also excellent for sandwiches.

    6. Do not be put off by the raw appearance of this meat-it is excellent food, though it does require some chewing.

    This recipe is also available in:
    Cuisine ╗ Europe ╗ Norway
    Dish ╗ Appetizers
    Main Ingredient ╗ Meat & Poultry ╗ Pork


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