Pickled Ham

Ingredients

• One table-spoon salt
• one each of celery salt
• brown sugar
• black pepper
• made mustard
• allspice
• sweet herbs mixed and powdered
• a tea-cup good vinegar
• a quart boiling water
• a tea-cup of hot water

Method

1. 1

   Rub the mixture into the meat thoroughly, pour vinegar over it, cover tightly, and set in a cool place for four or five days, turning and basting it with liquid three or four times a day.

2. 2

   To cook, place in a kettle with boiling water, using an inverted tin-pan or rack.

3. 3

   Stew for four hours without allowing water to touch the meat.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 111. The excerpt below is the record exactly as published.

One table-spoon salt, one each of’ celery, salt, brown sugar, black pepper, made mustard, allspice, and sweet herbs mixed and powdered. After these have been rubbed into all parts of meat, pour over it slowly a tea-cup good vinegar, cover tightly and set in a cool place for four or five days, turning ham, and basting it with liquid three or four times a day. To cook, leave in a clean _ kettle a quart boiling water, have in kettle an inverted tin-pan or rack made for the purpose; on it lay ham just as taken out of pickle; cover kettle tightly, and stew for four hours.. Do not allow water to touch the meat. Add a tea-cup of hot water

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