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Macon Ham Macon is mutton cured like bacon or ham. Although mutton has been salted and cured for centuries (Glasse 1747, etc), the name 'macon' appears to have been invented during the Second World War as The Ministry of Food attempted to get people to use up the surpluses of sheep. Macon is still home-made on northern farms, but is only rarely available commercially.  Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);To make mutton hams. YOU must take a hind-quarter of mutton, cut it like a ham, take one ounce of salt-petre, a pound of coarse sugar, a pound of common salt; mix them and rub your ham, lay it in a hollow tray with the skin downwards, baste it every day for a fortnight, then roll it in saw-dust, and hang it in the wood-smoke a fortnight; then boil it, and hang it in a dry place, and cut it out in rashers. It don't eat well boiled, but eats finely broiled. |
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