To Cure Hams Recipe

Or urged thereunto by the woes he endured,

The way to be _smoked_, is the way to be _cured_.

ANONYMOUS.



But to the fading palate bring relief,

By the _Westphalian ham_ or Belgic beef.

KING.



When the weather will permit, hang the ham three days; mix an ounce of

saltpetre with one quarter of a pound of bay salt, ditto common salt,

ditto of coarsest sugar, and a quart of strong beer; boil them together,

and pour over immediately on the ham; turn it twice a day in the pickle

for three weeks. An ounce of black pepper, ditto of pimento in finest

powder, added to the above, will give still more flavor. Cover with bran

when wiped, and smoke from three to four weeks, as you approve; the

latter will make it harder, and more of the flavor of Westphalia. Sew

hams in hessings, _i. e._ coarse wrapper, if to be smoked where there is

a strong fire.

Vote