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Ronpolk Cured Hams

This recipe uses saltpetre, which may pose food safety risks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Ronpolk Cured Hams

Ingredients

Directions

  1. Rub the ham thoroughly with saltpetre.

  2. Then rub it with coarse sea salt and pack it away for 6 weeks.

  3. After 6 weeks, remove the ham and wipe it dry with a coarse towel.

  4. Rub the thick part and bone with black pepper.

  5. Smoke the ham for 6 to 8 weeks.

Recipe from a historical cookbook (Internet Archive).

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.

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