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Derbyshire Cure
- Difficulty
Medium
By Audrey Ellis
Published 1971
Ingredients
14 lb. 2 lb. 1 pint
Method
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.
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