Sweet Cure

Preparation info

    • Difficulty

      Complex

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • salt cures for ham and bacon

    Method

    This is a sweet pickle for ham or bacon, using a carcass of about eight score lb. Split the carcass, and from each side cut a rounded ham and a round shoulder (fore-ham). De-bone the middle except for the chump end of the loin, which can be used fresh or lightly salted. To make packing easier, the middle may be sub-divided into back and belly. Rub the knuckles with salt, and sprinkle salt on the joints, then pack into a crock. Pour over a pickle (for 15lb ham or fore-ham) consisting of ½lb block salt, 1lb black treacle, ½lb brown sugar, one pint malt vinegar and two pints old ale, with one tablespoon saltpetre. Turn the joints over in the pickle twice daily for the first week, then once daily for four weeks. Hang the meat to drain for twenty-four hours, then encase in clean cotton bags and suspend from hooks. The hams are ready for use in six months and do not need soaking before cooking. For 15lb bacon, use a pickle of ½lb salt, ½lb brown sugar, 2oz black treacle, ¼ pint vinegar and no saltpetre. Pack in crocks and pour over pickle, and turn joints twice daily for three weeks. The bacon can be used immediately after curing, or it can be soaked for one week with several changes of water before cooking as required.