Recipe Manuscript

To Salt Hams Lady Bridgman

Name: To Salt Hams Lady Bridgman
Prep time: PTPT4H
Cook time: PTPT0M
Yield: 24
Cuisine: European
Ingredients: Coarse sea salt – 210g; Bay salt (or smoked salt) – 70g; Spanish salt (or kosher salt) – 70g; Saltpetre (food grade potassium nitrate) – 56g; Coarse sugar – 56g; Vinegar – 15ml; 1 whole ham (fresh, unsmoked)

1703

From the treasured pages of The Lady Cravens Receipt Book

Written by Elizabeth Craven, Baroness Craven

Culinary Enlightenment (1700 - 1800)European Intermediate Dinner Lunch Other

Original Recipe • 1703

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Salt Hams Lady Bridgman

"Take 3 handfulls of comon-Salt, one handfull of bay-salt one handfull of Spanish-Salt, 2 ounces of Salt petter, 2 ounces of cours Sugar one Spoonfull of vineger mix all these well together, & set them before the fire to dry, & when they are well dry'd, beat them very small in a morter, then take your ham & make it very hott before the fire and lay it in a broad earthen pan then take the Ingredients and rub ye Ham with it very well all over, it must be rub'd for 3 or 4 hours before the fire, till all ye Salt is rub'd in, then let it lye all night, & in the morning it may be hung up in ye Chimney to dry but not to be blake a month or Six weeke will dry it."

Note on the Original Text

The recipe's language is charmingly direct and assumes familiarity with technique—'handfulls' are imprecise, expecting the cook’s experience to tailor the recipe. The phrasing such as 'make it very hot' or 'rub ye Ham...for 3 or 4 hours' reflects a practical oral tradition rather than strict timekeeping. Spelling varies (e.g., 'blake' for 'blacken' or 'smoke'), and no temperatures or weights are specified, as was typical before standardization. Today, we interpret these creative ambiguities by translating rough measures into metric units and clarifying steps for food safety, while staying as faithful to the original intent as possible.

Modern Kitchen Interpretation

Recipe's Origin

The Lady Cravens Receipt Book - Click to view recipe in book

Title

The Lady Cravens Receipt Book (1703)

You can also click the book image above to peruse the original tome

Writer

Elizabeth Craven, Baroness Craven

Era

1703

Publisher

Coome Abbey

Background

A delectable manuscript brimming with 18th-century English delights, Lady Craven's receipt book whisks readers from luscious cakes and puddings to savory feasts and creamy cheeses. Elegantly organized and sprinkled with recipes from an illustrious social circle, this culinary collection offers a sumptuous taste of aristocratic home economics.

Kindly made available by

Penn State University

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the early 18th century, documented in 'The Lady Craven's Receipt Booke', penned by Elizabeth, Baroness Craven, between 1702 and 1704. English 'receipt books' of this era were invaluable household records, passed between generations and enriched by friends and family. Attributions, such as to Lady Bridgman here, reflect the recipe’s circulation among aristocratic circles, showcasing not just culinary methods, but the social bonds of early modern England. Salted meats were crucial before refrigeration, ensuring a steady larder throughout the winter and leaner months. Salting hams with a blend of salts, sugar, and sometimes saltpetre, imparted both flavor and vital preservation.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in Lady Craven's kitchen, a sturdy mortar and pestle would be essential for pounding the dried salts and sugar mixture fine. A broad earthenware pan (or bowl) would cradle the ham during its lengthy salt rubbing session. Fireplaces provided warmth both for drying the salt blend and for warming the ham itself—modern kitchens might substitute gentle heat from an oven. After salting, hams would be hung in open chimneys, storerooms, or larders to dry, away from direct smoke and in well-ventilated areas for proper curing.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

4 hrs

Cook Time

0 mins

Servings

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

Coarse sea salt – 7.4 oz
Bay salt (or smoked salt) – 2.5 oz
Spanish salt (or kosher salt) – 2.5 oz
Saltpetre (food grade potassium nitrate) – 2 oz
Coarse sugar – 2 oz
Vinegar – 0.5 fl oz
1 whole ham (fresh, unsmoked)

Instructions

To prepare Lady Bridgman's salted ham in the 21st century, gather all your salts: 3 handfuls (roughly 7.4 oz) of coarse sea salt, 1 handful (2.5 oz) of bay salt (or substitute with smoked salt), and 1 handful (2.5 oz) of Spanish salt (which can be substituted with kosher salt or another mild, clean-tasting salt).
Combine with 2 oz (56g) saltpetre (potassium nitrate; food-grade only), 2 oz (56g) coarse sugar, and a generous tablespoon (0.5 fl oz) of vinegar.
Mix thoroughly and toast the mixture gently in a pan or low oven, just until dry.
Pound or blend the dried mix into a fine powder.
Take your ham and warm it before the fire, or in modern times, in a low oven, to help the meat better absorb the salt mixture.
Place it in a large, non-reactive pan, and rub the salt mixture in vigorously for 3-4 hours or as long as you can manage, ensuring all surfaces are well coated.
Let rest overnight in a cool place.
The next day, hang the ham in a cool, airy location or in a curing chamber—not directly over smoke—for 4-6 weeks to dry and cure.

Estimated Calories

230 per serving

Cooking Estimates

It takes about 3-4 hours to rub in the salt mixture and prepare the ham, plus some additional time to warm and handle it. This is a curing recipe, so after preparation, the ham needs to rest overnight and then cure for several weeks. This process doesn't involve actual cooking in the oven, so there is no conventional cook time. This recipe yields one ham, and each serving is estimated based on typical sliced ham portions.

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.