HOME PICKLED HAM.
A country pickle recommended for hams is made of a quarter pound each of bay and common salt, a tahlespoonful of saltpetre, and the same of all-spice, half a pound of brown, moist sugar, and a dessertspoonful of black pepper; stir these well together, and pour over them two and a half pints of beer.
Hums done in this niust be hung for a day or two, tlien bo sprinkled with salt, and drained for the next twenty-four hours. The pickle is then boiled up and poured over them immediately. The quantities given are sufficient for a goodsized ham.
The whole art of pickling lies in keeping the pork moist; if the picklo does not entirely cover the hams it does not matter. What is important is the daily turning of the pork, and a copious wetting with the spicy brine, which must be well rubbed in each time.
For three weeks the hams must lie in the pickle, then come out, bo drained for an hour, wiped, and bo covered with either bran or sawdust. That from fir or deal is taboo.
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https://paperspast.natlib.govt.nz/newspapers/NZH19241129.2.160.54.6
Bibliographic details
New Zealand Herald, Volume LXI, Issue 18879, 29 November 1924, Page 6 (Supplement)
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186HOME PICKLED HAM. New Zealand Herald, Volume LXI, Issue 18879, 29 November 1924, Page 6 (Supplement)
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