Curing Hams

Ingredients

• water
• coarse sea salt
• saltpetre (optional)
• heavy stone
• dry ashes

Directions

1. Heat a kettle of water and add coarse sea salt until it can float a small potato.

2. Boil the brine and skim it, then pour it over the hams, covering them by 1-2 inches.

3. Place a heavy stone on the meat to keep it submerged.

4. If the hams are small, they will cure in three weeks; if large, five weeks.

5. Leave the casks uncovered until cool.

6. After curing, if the weather is unsuitable for smoking, store the hams in the cellar.

7. Smoke the hams until the skin turns dark cherry brown.

8. Wrap the hams in paper and pack them in casks with dry ashes to store.