Pickle for Ham or Pork Joints |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 1 ham, about 8-10 lb (3-6 to 4.5 kg) | 3 lb (1.4 kg) coarse salt | 2 oz (50g) saltpetre |
| 1 lb (450g) brown sugar | 1 oz (25g) each: bruised cloves and mace | 1 teaspoon allspice |
| 2 cloves garlic | 1 few sprigs of thyme and marjoram | 1 bay leaf |
| 1/2 lb (225g) black treacle | 1 pint (600ml) dark ale | |
| 1 | Mix all ingredients except the treacle and ale together and rub thoroughly all over the meat, turning every day. After three days add 1/2 lb (225g) black treacle and 1 pint (600ml) dark brown ale. Leave for at least 14 days, then take out and hang up to dry. |
| 2 | It is not necesssary to smoke them, but if desired then follow instructions for beef above. |