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Pickled Ham

A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).

A historical recipe

The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling, curing or salting meat. Check current food-safety guidance before following this.

Source and licence

From The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

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Ingredients

Method

  1. After it has been a week in the pickle, boil a pint of vinegar, with two ounces of bay salt.
  2. Pour it hot on the ham, and baste it every day;
  3. it may then remain in the brine two or three weeks.