Treacle pickle

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 8 lb/4 kg cooking salt
  • 2 lb/1


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.