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Devonshire Cure
- Difficulty
Medium
By Audrey Ellis
Published 1971
Ingredients
14 lb. 2 oz. 2 oz.
Method
Pound together saltpetre, prunella salt and 1 lb. common salt. Rub this mixture well into the meat and lay in a large tub, turning frequently for 2 days. Put all remaining ingredients into a saucepan, bring to the boil and remove all the scum. Allow to boil for 15 minutes, then pour over the meat while still hot. Leave the ham in the pickle for 3 weeks, rubbing and turning it daily. Remove the
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