311 Hams
Ingredients
Directions
Mix the salt, saltpetre, brown sugar, potash, and water to create a brine.
Pour the brine over the meat after it has been in the tub for 2 days.
Let the hams remain in the brine for 6 weeks.
Dry the hams for several days before smoking.
Rub the meat with fine salt before packing.
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.
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