Pickling Hams - Method 3

Ingredients

• 141b. of salt
• 2oz. of saltpetre
• 2oz. of pounded coriander-seeds
• loz. of black pepper
• lib. of coarse brown sugar
• 4oz. of treacle

Method

1. 1

   Strew Ham with common salt and leave overnight.

2. 2

   Mix remaining ingredients and rub into the Ham daily for 3 weeks.

3. 3

   Soak in cold water overnight, then dry.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 39. The excerpt below is the record exactly as published.

2oz. of saltpetre, lib. of sugar, and 41b. of salt, put it over the fire, and boil till all the dirt from the salt and sugar has risen to the top and been skimmed off, then pour into a tub and let it stand till cold. Pack the Hams into an iron-bound cask, laying clean bricks or stones over to keep them down; pour the brine over, when quite cold, till they are well covered, and let them remain for a month or five weeks ; then take out, drain, and dry. (3) Strew the Ham over with common salt, and leave it until the next day; then throw over it a mixture of 141b. of salt, 2oz. of saltpetre, 2oz. of pounded coriander-seeds, loz. of black pepper, lib. of coarse brown sugar, and 4oz. of treacle

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