Ham, Cured (in the Yorkshire way)

Ingredients

• ham
• one pound of common salt
• half a pound of basalt
• an ounce and a quarter of saltpetre
• half an ounce of moist sugar

Method

1. 1

   Let the ham hang for 24 hours, sprinkle with salt, and drain.

2. 2

   Rub in the mixture of salt, basalt, saltpetre, and sugar.

3. 3

   Let it lie for four days, then pour over treacle and leave for three weeks, turning and basting regularly.

4. 4

   Soak in cold water for 24 hours before hanging.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 680. The excerpt below is the record exactly as published.

Ham, Cured (in the Yorkshire way). — Let the ham hang for twenty-four hours after the hog is cut up, sprinkle a handful of salt over it, and lay it on a board to drain. For a ham weighing fourteen or sixteen pounds, take j one pound of common salt, half a pound of ! basalt, an ounce and a quarter of saltpetre, I and half an oimce of moist sugar

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