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Suffolk Pickle for Hams

Suffolk Pickle for Hams is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of curing hams by salting in a mix of sugar, salt, saltpetre and vinegar before smoking and storing. The full recipe is presented here and I hope you enjoy this classic British version of: Suffolk Pickle for Hams.

prep time

30 minutes

cook time

4 months

Total Time:

4 months

Serves:

16

Rating:

Tags : Pork RecipesBritish Recipes

This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.

Original Recipe

TO PICKLE HAMS (Suffolk Recipe).

819. INGREDIENTS.—To a ham from 10 to 12 lbs., allow 1 lb. of coarse sugar, 3/4 lb. of salt, 1 oz. of saltpetre, 1/2 a teacupful of vinegar.

Mode.—Rub the hams well with common salt, and leave them for a day or two to drain; then rub well in, the above proportion of sugar, salt, saltpetre, and vinegar, and turn them every other day. Keep them in the pickle 1 month, drain them, and send them to be smoked over a wood fire for 3 weeks or a month.

Time.—To remain in the pickle 1 month. To be smoked 3 weeks or 1 month.

Sufficient.—The above proportion of pickle sufficient for 1 ham.

Seasonable.—Hams should be pickled from October to March.

Modern Redaction

Ingredients:

1 fresh ham, about 5.5kg
500g coarse sugar
375g salt
2.5g saltpetre (0.5g per 1kg meat)
150ml vinegar

Method:

Take fresh ham, straight from the pig, rub liberally with rock salt, place in a large pan and set aside in a cool place for 2 days to allow all the blood to drain from them. Discard the brine then thoroughly rub in the sugar, salt, saltpetre and vinegar. Set aside in a cool place for 1 month. Every other day, during this time, turn the hams over and rub them liberally with the pickle.

At the end of the month, clean off the hams then cold smoke for between 3 weeks and 1 month before storing.

For the an example of how you can make a home-made cold smoker with modern materials, see the article on: making a home-made cold smoker.

Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here.