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Suffolk Ham Very dark sweet cured ham for cold eating. Pork legs soaked in salt and saltpetre [E252] brine, then pickled in a mixture of sugars with beer or cider for 3 or 4 weeks. Dried about one month, then cold smoked over oak.  Suffolk Ham from www.emmettsham.co.uk Wright's 'Standard cyclopedia of modern agriculture' of 1908 says that; "Suffolk hams, though very small, are cured till they are almost black" There has been some debate over the origin of Suffolk Ham. It isn't mentioned in the Board of Agriculture's very detailed survey of Suffolk in 1804. Eliza Acton in 1845 (below) implies that the Suffolk cure is based on the one introduced to England by "the celebrated French cook, Monsieur Ude", whose 'The French Cook', with its 'Receipt to make a Ham better than those of Westphalia' was published in England in 1813.  Original Receipt from 'Modern cookery for private families' by Eliza Acton (Acton 1845)Leg of Suffolk farm-house pork, 14 to 15 lbs.; saltpetre, 1¼ oz.; strong coarse salt, 6 oz.; coarse sugar, 8 oz. : 3 days. Fine white-wine vinegar, 1 pint. In pickle, turned daily, 1 month. Smoked over wood, 1 month. Obs. - When two hams are pickled together, a smaller proportion of the ingredients is required for each, than for one which is cured by itself. |
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