Name: Pork Hams Scalded
Ingredients: ¾ pound saltpetre; ¾ pound coarse sea salt (formerly 'bay salt'); ½ ounce salt prunell; 1 pound coarse brown sugar

Pork Hams Scalded

Ingredients

¾ pound saltpetre
¾ pound coarse sea salt (formerly 'bay salt')
½ ounce salt prunell
1 pound coarse brown sugar

Directions

Hang the ham for a day or two.
Sprinkle it with a little salt and drain it for another day.
Mix the saltpetre, sea salt, salt prunell, and brown sugar well.
Rub the mixture into the ham every day for six days, turning it daily for three weeks.
Do not rub the ham after the six days.
Before drying, drain the ham and cover it with bran for ten to twelve days.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.