Brown sugar cure

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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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  • 1 lb/450 g soft brown sugar
  • 4 oz/100 g saltpetre
  • 3½ lb/1.5 kg cooking salt
  • 4 oz/100 g juniper berries
  • 4 oz/100 g black peppercorns


This cure will be enough for a 20 lb/9 kg. ham. Remove thigh bone and drain excess blood and liquid. Rub in the brown sugar and leave to stand until the next day. Rub with the saltpetre and scatter over half the salt. Leave until the next day. Grind the juniper berries and pepper and mix with the remaining salt. Put on the ham and rub each day for 1 month. Dry and smoke.

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