Ham, to cure. No. 5.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Yield: 1.0 large ham
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

for curing ham

one pound of coarse sugar ↝ Flour, semolina, coarse and semi-coarse [Cereal Grains and Pasta]
one pound common salt
a quarter of a pound of saltpetre
two ounces of bay salt ↝ Spices, bay leaf [Spices and Herbs]
a quart of strong ale, or porter

Instructions (3)

Boil the sugar, common salt, saltpetre, and bay salt in a quart of strong ale or porter.
When cold, put the mixture to your ham.
Let the ham lie in the pickle for three weeks, turning it every day.

Original Text

Ham, to cure. No. 5.

For one large ham take one pound of coarse sugar, one pound common salt, a quarter of a pound of saltpetre, and two ounces of bay salt, boiled in a quart of strong ale, or porter. When cold put it to your ham; and let it lie in the pickle three weeks, turning the ham every day.

Notes

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