Name: Curing Hams
Ingredients: Hams; Water; Treacle

Curing Hams

Ingredients

Hams
Water
Treacle

Directions

Boil three times the quantity of water with treacle.
Place hams rind side down in a deep earthen pan.
Rub the hams in the pickle daily for 5-6 weeks, keeping them rind side down.
Boil the brine 3-4 times during this period.
After curing, wash the hams lightly to remove the pickle.
Hang the hams in a cool, airy place to dry for about a month.
If desired, arrange to smoke the hams with a local confectioner or provision dealer.

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.