Name: To Cure Hams
Ingredients: 1½ ounces saltpetre; 1½ ounces coarse sea salt (formerly 'bay salt'); ½ ounce sal-prunella; 1 pound coarse sugar; a little salt; bran for covering

To Cure Hams

Ingredients

Directions

Hang the hams for a day or two.
Sprinkle with a little salt and drain for another day.
Mix saltpetre, sea salt, sal-prunella, and sugar well.
Rub the mixture into each ham daily for four days, turning it each day.
For small hams, turn daily for three weeks; for large hams, turn for an additional week without rubbing after four days.
Before drying, drain and cover with bran.
Smoke the hams for ten 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.