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Preserve

To Cure a Beef Ham

A method for curing a freshly killed rump of beef with dry salt.

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

Ingredients

Directions

Prepare

  1. Lay the beef open on the underside with a sharp knife. Remove the bone carefully.

Cure

  1. Rub dry salt all over the meat.

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

Rump of beef
Forms the main body of the ham, providing the meat that is cured and sliced.
Dry salt
Draws out moisture and preserves the meat while curing 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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