Pickle for one Ham

Ingredients

• i quart strong beer
• | lb. treacle
• | lb. coarse sugar
• | oz. salprunella
• 1 oz. coriander seeds
• 2 oz. juniper berries
• i oz. each of pepper
• all-spice
• cloves
• saltpetre
• a few heads of shallots

Method

1. 1

   Boil together for a few minutes.

2. 2

   When cold, pour over the ham, and rub it every day for three weeks.

3. 3

   Dry, and smoke if desired.

4. 4

   The ham should previously be salted for a fortnight; and if saltpetre is used when salting, it is an unnecessary ingredient in the pickle.

As published

This recipe was extracted from Berridge House recipe book (1910), page 41. The excerpt below is the record exactly as published.

allspice, bunch of herbs, Method. — Put the head in a pan with enough cold water to cover. Boil one hour and a half, or longer if not tender. Remove it from the saucepan, take the flesh from the bones, return the bones to the pan, then add the seasoning. Boil till reduced to one pint. Cut the meat into small pieces. Strain the liquor. Put into the saucepan with pieces of meat. Boil all, and put into a mould which has had cold water standing in it. A little dissolved gelatine may be added. 124 COOKERY RECIPES Pickle for Pig’s Head, Meat, &c. i gallon water, i lb. salt, 6 o z. brown sugar, § oz. saltpetre. Method. — Let all the ingredients come to the boil. Boil live minutes, skimming the whole time. Set aside to cool. Put into a pan, and put the meat in for three or four days to pickle. Pickle for one Ham i quart strong beer, | lb. treacle, \ lb. coarse sugar, | oz. salprunella, 1 oz. coriander seeds, 2 oz. juniper berries, i oz. each of pepper, all- spice, cloves, saltpetre and a few heads of shallots

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