How To Cure Hams Recipe

To six pounds of common salt, add four ounces of saltpetre, eight ounces

of treacle, two ounces of salprunella, winter savory, bay-leaves, thyme,

marjoram, and a good table-spoonful of allspice, bruise all these things

well together, and thoroughly rub them over and into the hams, with

very clean hands. The rubbing-in must be repeated four or five

successive mornings, and the hams must remain in this pickle for ten

days longer.

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