Pickling Hams - Method 5
From The encyclopaedia of practical cookery, 1892
Serves 20
Hams prepared this way do not require soaking.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
loz. of saltpetre, and 4oz. of pepper. Rub the Ham well with these. Leave the Ham in the pickle for a month, basting it well every day, then take it out and dry. (5) For a Ham weighing about lSlb. allow 41b. of common salt, fib. of bay-salt, and loz. of saltpetre ; pound these ingredients together, and rub the Ham with them. Continue the rubbing once every day for a week, then take the Ham out of the pickle, pour lib. of treadle
Cook this with the app: pantry check, scaling, and the assistant.