How long until the ham is ready?

About 4 weeks (28 days) in the brine.

What is the brine made of?

10 liters of water, 2 kg salt, 1½ kg sugar and 90 grams of saltpeter.

Does the brine have to be hot when poured over the ham?

No. The brine is boiled first, but it must be cooled completely and poured cold over the ham.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 637.

Sugar-Cured Ham

Sugar-cured ham: a brine of 10 l water, salt, 1½ kg sugar and 90 g saltpeter is boiled, cooled completely and poured over the ham, which is ready after about 4 weeks.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 637 (falt i det fri)

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About the dish

Sugar curing gives a milder and rounder flavor than a plain salt brine and was common for Christmas ham. The OCR text in the narrow side column is partly damaged; the amounts have been reconstructed from Erken's usual ratio of water, salt, sugar and saltpeter.

How to make it

1
Boil the brine
Bring the water, salt, sugar and saltpeter to a boil and skim the brine.
2
Cool
Let the brine cool completely.
3
Submerge the ham
Pour the cold brine over the ham so that it is well covered.
4
Curing
The ham is ready after about 4 weeks. Check that it stays under the brine.

Changes from the original

Amounts were reconstructed where the OCR was illegible (salt and water quantities). "Farin" is kept as light granulated cane sugar/sugar. The method has been divided into steps.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 637) → 1949 (korrekturlest, s. 770)~47% av teksten endretfjernetlagt til

~~Sukkersaltet skinke. 10 l. vand~~ 2 ~~kg.~~ 1. salt 1½ y 2 kg. farin 90 gr. salpeter 10 1. vann. Laken kokes og ~~heldes~~ helles kold over skinken, som er ~~færdig~~ ferdig efter ca. 4 uker.

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Frequently asked questions

How long until the ham is ready?: About 4 weeks (28 days) in the brine.
What is the brine made of?: 10 liters of water, 2 kg salt, 1½ kg sugar and 90 grams of saltpeter.
Does the brine have to be hot when poured over the ham?: No. The brine is boiled first, but it must be cooled completely and poured cold over the ham.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 637.

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