Cured Ham

Ingredients

• two pounds of salt
• one pound brownest sugar
• two ounces saltpetre
• four ounces black pepper
• four ounces allspice
• a handful of coriander seeds
• two pints of vinegar
• two pints of good ale

Method

1. 1

   Rough-salt the hams overnight.

2. 2

   Mix salt, sugar, saltpetre, and spices.

3. 3

   Rub the mixture into the ham daily for three days.

4. 4

   Boil the brine with vinegar and ale, cool, and pour over the ham.

5. 5

   Leave in pickle for a month, then dry, press, and smoke for three weeks.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 31. The excerpt below is the record exactly as published.

two pounds of salt, one pound brownest sugar, two ounces saltpetre, four ounces black pepper, four ounces allspice, and a handful of coriander seeds. Bruise the spices and saltpetre, mix all well with the salt, and have the ham rubbed well with the hand and a little fiat stone for half an hour every day for three days, till the skin feels soft, and the salt, etc., looks like a creamy substance. In rubbing divide the salt, sugar, etc., into portions, and take a fresh portion every time, taking care to turn the ham skin downwards, and cover with the salt, etc. When all has been used, and the ham rubbed three days, take all the brine that has formed and boil it with two pints of vinegar and two pints of good ale

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