To Cure Hams
Ingredients
Directions
Make the pickle
Boil the salt, brown sugar, pearl-ash, saltpetre, and water together.
Skim the pickle when it is cold.
Cure the hams
Pour the pickle over the hams.
Let the hams remain in the pickle for 8 weeks.
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.
Explore the science
What each ingredient does
- Coarse sea salt
- Draws moisture out of the meat and helps preserve it.
- Brown sugar
- Adds sweetness and balances the saltiness of the cure.
- Saltpetre
- Helps preserve the meat and gives cured ham its pink colour.
“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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