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To Salt Ham

A ham cured by rubbing coarse sea salt and letting it rest for two days.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Salt Ham

Ingredients

Directions

  1. Rub 3 ounces of coarse sea salt into the leg of the hog or pig.

  2. Let it sit for 2 days.

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.

Explore the science

What each ingredient does

Coarse sea salt
Draws moisture out of the meat and seasons it, which helps preserve it.

“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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