Ham, to cure. No. 2.

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.
Time: Cook: 30 min Total: 30 min
Yield: 2.0 hams
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

For curing ham

half a pound of bay salt ↝ Spices, bay leaf [Spices and Herbs]
two ounces of saltpetre
two ounces of sal prunella
half a pound of brown sugar ↝ Sugars, brown [Sweets]
half a pound of juniper berries ↝ Berries, NFS [Blueberries and other berries]
half a pound of common salt
two quarts of strong beer

Instructions (8)

Beat all the curing ingredients together.
Boil them in two quarts of strong beer for half an hour very gently.
Leave out one ounce of saltpetre to rub the hams over-night.
Put the hams into the pickle.
Let them lie a month or five weeks, basting them every day.
Pickle in the winter.
Dry in wood smoke.
Let them hang up the chimney a fortnight.

Original Text

Ham, to cure. No. 2.

For two hams, take half a pound of bay salt, two ounces of saltpetre, two ounces of sal prunella, half a pound of brown sugar, half a pound of juniper berries, half a pound of common salt; beat them all, and boil them in two quarts of strong beer for half an hour very gently. Leave out one ounce of saltpetre to rub the hams over-night. Put them into the pickle, and let them lie a month or five weeks, basting them every day. Pickle in the winter, and dry in wood smoke; let them hang up the chimney a fortnight.

Notes

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