Another way. Third way.

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
curing
Instructions (6)
  1. Hang the ham and sprinkle with salt as above.
  2. Rub it daily with the following in fine powder: half a pound of salt, ditto bay salt, two ounces of saltpetre, and two ounces of black pepper, mixed with a pound and a half of treacle.
  3. Turn it twice a day in the pickle, for three weeks.
  4. Lay it in a pail of water for one night.
  5. Wipe it quite dry.
  6. Smoke it two or three weeks.
Original Text
Another way. Third way. Hang the ham and sprinkle with salt as above, then rub it daily with the following in fine powder: half a pound of salt, ditto bay salt, two ounces of saltpetre, and two ounces of black pepper, mixed with a pound and a half of treacle. Turn it twice a day in the pickle, for three weeks. Lay it in a pail of water for one night, wipe it quite dry, and smoke it two or three weeks.
Notes
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