Sunday, May 8, 2011

HOW TO CURE HAMS

To six pounds of common salt, add four ounces of saltpetre, eight ounces of treacle, two ounces of salprunella, winter savory, bay-leaves, thyme, marjoram, and a good table-spoonful of allspice, bruise all these things well together, and thoroughly rub them over and into the hams, with very clean hands. The rubbing-in must be repeated four or five successive mornings, and the hams must remain in this pickle for ten days longer.

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