To Salt A Ham
From the treasured pages of Cookbook of 1725
Unknown Author
To Salt A Ham
"Take 1 Ounce of Salt Petre finely beaten, & 2 Ounces of Bay Salt, & 4 Ounces of Potre Salt. rub it well over all the Flesh of the Ham. Let it lie for 2 Days. Then make a Pickle of Pump Water & common Salt Strong enough to bear an Egg. You must make as much Pickle as will cover it all over. If it is a small Ham, a fortnight will be long enough for it to lie in the Brine. Then strew it with Bran, & hang it to dry in the Chimney."
Note on the Original Text
The original recipe is succinct and practical, focusing on proportions by weight and observable markers (like the egg floating in brine) rather than precise measurements. Spelling variations such as 'potre salt' for 'pewter salt' or 'peter salt' (probably saltpetre) are typical of early 18th-century manuscripts, reflecting the fluidity of English spelling before standardization. Directions presume familiarity with standard kitchen and preservation practices of the time.
Title
Cookbook of 1725 (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
Unknown
Background
A delightful window into 18th-century kitchens, this historical culinary volume whisks readers away with its charming recipes and savory secrets from a bygone era.
Kindly made available by
Folger Shakespeare Library
This recipe comes from the early 18th century, around 1725, a period when salting and brining were crucial preservation methods, especially before the widespread use of refrigeration. Hams were prized for their longevity through winters and lean times. The use of saltpetre (potassium nitrate) was both for preservation and to give the meat a rosy color, a practice that continues in modern charcuterie. The instruction to keep the ham in pickle 'enough to bear an egg' reflects a typical household guideline of the period for checking brine strength, making it accessible to cooks of all levels rather than relying on specific measures.
Historically, this recipe would have used a large wooden tub or earthenware crock for brining the ham, a mortar and pestle for grinding the salts, and simple kitchen knives for trimming. The process relied on cellars, cool pantries, or even wells for cold storage. Hams would be hung in the chimney or a special smokehouse to benefit from the warm, dry air and gentle smoke for drying and further preservation.
Prep Time
20 mins
Cook Time
0 mins
Servings
20
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 ounce saltpetre (potassium nitrate; available from some butchers or specialty stores)
- 2 ounces bay salt (substitute: 2 ounces sea salt with 2-3 dried bay leaves infused)
- 4 ounces coarse salt (rock or pickling salt)
- 1 fresh ham (approx. 9-13 lbs)
- 1 gallon clean water (pump water)
- Table or pickling salt, enough to make a brine that floats an egg (about 14-18 ounces per 1 gallon of water)
- Wheat bran (or oat bran) for dusting at the end
Instructions
- Rub a fresh ham with 1 ounce of finely ground saltpetre (potassium nitrate), 2 ounces of bay salt (substitute sea salt with a bay leaf infusion), and 4 ounces of coarse salt (rock or pickling salt).
- Massage the mixture thoroughly into all the flesh.
- Let the ham rest for 2 days in a cool spot.
- After 2 days, prepare a brine by dissolving enough common salt (table or pickling salt) in clean water (about 1 gallon), so the solution is dense enough for an egg to float.
- Place the ham in a non-reactive tub or large container and submerge it fully in the brine (pickle).
- Cover and leave in the refrigerator or a cool place for about two weeks (a fortnight) for a small ham, longer for larger cuts.
- Once brined, remove the ham, dry it, and coat it in bran (substitute wheat bran or oat bran).
- Hang the ham in a well-ventilated, smoke-free area to dry—modern equivalent: hang in a cool, dry basement or an airing cupboard.
Estimated Calories
230 per serving
Cooking Estimates
It takes about 20 minutes to prepare the ham, then 2 days to let it rest with the salt, and about 14 days to brine it. After that, you briefly coat it in bran. There is no actual cooking, just curing and resting time. Each serving is estimated to be around 230 calories, assuming you slice and serve a typical portion.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
Join the Discussion
Rate This Recipe
Dietary Preference
Main Ingredients
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Ein Gesaltzen Citroni
This recipe, dating from 1696, comes from an extensive anonymous German cookbook...
Browse our complete collection of time-honored recipes