Derbyshire Cure

Preparation info
    • Difficulty


Appears in
Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About


  • 14 lb. ham
  • 2 lb. coarse salt
  • 1 pint


Rub the ham with 8 oz. of the salt and put into a tub. Put all the remaining ingredients in a pan and bring to the boil. Remove any scum and boil for about 5 minutes. Pour over the ham while still hot. Leave the ham in the pickle for 3 weeks, rubbing and turning it daily. Remove from the tub, dry thoroughly and hang in a calico or cotton bag in the kitchen for several weeks.