To Cure Hams
Ingredients
Directions
Boil the salt, brown sugar, pearl ash, saltpetre, and water together.
Skim the pickle when it is cold.
Pour the pickle over the hams.
Let the hams remain in the pickle for 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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