Pickling Hams (Old Yorkshire Way)

Ingredients

• two or three hams
• half a peck of salt
• ½ oz. sal prunella
• 2oz. saltpetre
• 4lb. coarse sugar
• enough water to cover the hams thoroughly
• sufficient salt to float an egg

Method

1. 1

   Rub the hams with a mixture of salt, sal prunella, saltpetre, and coarse sugar.

2. 2

   Lay them in a tub, covering with the rest of the mixture.

3. 3

   Let them sit for three days, then hang for at least 24 hours.

4. 4

   Prepare a pickle with enough water to cover the hams and sufficient salt to float an egg; boil, skim, and strain.

5. 5

   Steep the hams in this when cool for a fortnight.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 75. The excerpt below is the record exactly as published.

two or three hams well with a mixture of half a peck of salt, ^oz. sal prunella, 2oz. saltpetre, and 41b. coarse sugar. Then lay them in a tub, covering them with the rest of the mixture. Let them he in this for three days, then take them out and let them hang for twenty- four hours at least. Meantime prepare a pickle with enough water to cover the hams thoroughly, and suffi- cient salt to float an e

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