To Cure a Ham. No. 2. (Beechwood.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
For curing the ham
Instructions (5)
  1. Take 4 ozs. of saltpetre and rub it well all over the ham.
  2. Let it then remain in the pickle tub till the following day, when you must pour the pickle boiling hot over it.
  3. Boil them all together for 1/2 hour.
  4. The ham must be left in the tub for 3 weeks or a month, turned every day, and the liquor rubbed over it; after that the ham should be smoked.
  5. When wanted for dressing it should be put in water for 24 hours, and should not be boiled quickly.
Original Text
To Cure a Ham. No. 2. (Beechwood.) Take 4 ozs. of saltpetre and rub it well all over the ham. Let it then remain in the pickle tub till the following day, when you must pour the pickle boiling hot over it. Pickle to consist of ½ lb. of bay salt; ½ lb. of common salt; ½ lb. of very coarse brown sugar; and 1 qt. of very strong ale or porter. Boil them all together for ½ hour. The ham must be left in the tub for 3 weeks or a month, turned every day, and the liquor rubbed over it; after that the ham should be smoked. When wanted for dressing it should be put in water for 24 hours, and should not be boiled quickly.
Notes
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