Derbyshire Cure

Ingredients

  • 14 lb. ham
  • 2 lb. coarse salt
  • 1 pint beer
  • 1 pint stout
  • 12 oz. treacle
  • ¼ oz. saltpetre

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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