Ham To Cure No 2 Recipe

For two hams, take half a pound of bay salt, two ounces of saltpetre,

two ounces of sal prunella, half a pound of brown sugar, half a pound of

juniper berries, half a pound of common salt; beat them all, and boil

them in two quarts of strong beer for half an hour very gently. Leave

out one ounce of saltpetre to rub the hams over-night. Put them into the

pickle, and let them lie a month or five weeks, basting them every day.

Pickle in the winter, and dry in wood smoke; let them hang up the

chimney a fortnight.

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