To Cure Hams

Ingredients

• 6 pounds common salt
• 6 pounds rock salt
• 2 pounds loaf sugar
• 3 ounces saltpetre
• 3 gallons clear water

Directions

1. Boil the common salt, rock salt, loaf sugar, saltpetre, and clear water together over a gentle fire.

2. Skim the mixture while boiling.

3. Once the mixture is completely cold, pour it over the ham, ensuring every part is well covered.

4. For small pork, cure for 1 week; for hams intended for drying, cure for 2 to 3 weeks depending on size.

5. Before using the pickle again, boil and skim it.