Cured Ham

Name: Cured Ham
Yield: 2 servings
Ingredients: % lb. of bay-salt; the same of common salt; 2 o?s. of saltpetre; % lb. of coarse sugar

From Consult me, 1902

Serves 2

To be used the same way as ordinary ham.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 340. The excerpt below is the record exactly as published.

% lb. of bay-salt, the same of common salt, 2 o?s. of saltpetre, and % lb. of coarse sugar

Cook this with the app: pantry check, scaling, and the assistant.