Ham, Cured with Hot Pickle

Ingredients

• an ounce and a half of powdered saltpetre
• an ounce and a half of brown sugar
• one quart of strong beer or porter
• two pounds of salt
• half a pound of brown sugar
• an ounce of black pepper
• an ounce of allspice
• a small piece of sal prunella

Method

1. 1

   Rub the ham with saltpetre and brown sugar, then make a hot pickle with beer, salt, brown sugar, black pepper, allspice, and sal prunella.

2. 2

   Pour the boiling hot pickle over the ham and let it sit for three weeks, rubbing in twice or thrice daily.

3. 3

   Drain, dry, and smoke for a fortnight if possible.

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 with Hot Pickle.— Rub a ham weighing about eighteen pounds with an ounce and a half of poimded saltpetre, and an ounce and a half of brown sugar. Leave it until the next day, then make a hot pickle, by putting one quart of strong beer or porter into a saucepan, with two pounds of salt, haKa a pound of brown sugar, an ounce of black pepper, an ounce of allspice, and a small piece of sal prunella

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