Pickle for Ham
Ingredients
Directions
Make the pickle
For 100 pounds of pork, use 6 pounds salt, 2 pounds light brown sugar, and 2 ounces saltpetre.
Add enough water to cover the hams.
Boil and skim until clear.
Just before taking from the fire, add 1 ounce soda.
Pour over the ham
When cold, pour this pickle over the ham.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Salt
- Draws moisture out of the meat and seasons it, helping preserve the pork.
- Light brown sugar
- Adds sweetness and rounds out the saltiness of the pickle.
- Saltpetre
- Acts as a curing agent that helps preserve the meat and give it a cured color and flavor.
The step that matters
Let the pickle cool fully before pouring it over the ham. Hot pickle poured onto raw pork can partly cook the surface and cure the meat unevenly. Cooling it first lets the brine penetrate the meat gently and consistently.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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