Yorkshire Hams

Ingredients

• 1 peck common salt
• 5 pounds coarse sea salt (formerly 'bay salt')
• 2 ounces saltpetre
• 2 ounces sal prunel
• 2 gallons water

Directions

1. Mix common salt, coarse sea salt, saltpetre, and sal prunel together.

2. Rub the mixture thoroughly into the hams.

3. Let the hams sit for three days.

4. Boil the pickle mixture in two gallons of water.

5. Add enough common salt to make the pickle float an egg.

6. Skim and strain the pickle when cold.

7. Pour the cold pickle over the hams and let them sit for two weeks.