Treacle pickle

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 8 lb/4 kg cooking salt
  • 2 lb/1 kg black treacle
  • ½ oz/15 g saltpetre


Remove thigh bone and drain excess blood and liquid. Take half the salt, rub well into the ham and leave for 2 days. Brush on surplus salt, black treacle and saltpetre, and rub well into the ham. Leave for 14 days, rubbing in the mixture daily. Dry and smoke.

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