bay-salt, 2 pounds of common salt.
_Mode_.--Two days before they are put into pickle, rub the hams well
with salt, to draw away all slime and blood. Throw what comes from them
away, and then rub them with treacle, saltpetre, and salt. Lay them in a
deep pan, and let them remain one day; boil the above proportion of
treacle, saltpetre, bay-salt, and common salt for 1/4 hour, and pour
this pickle boiling hot over the hams: there should be sufficient of it
to cover them. For a day or two rub them well with it; afterwards they
will only require turning. They ought to remain in this pickle for 3
weeks or a month, and then be sent to be smoked, which will take nearly
or quite a month to do. An ox-tongue pickled in this way is most
excellent, to be eaten either green or smoked.
_Time_.--To remain in the pickle 3 weeks or a month; to be smoked about
a month.
_Seasonable_ from October to March.
TO CURE SWEET HAMS IN THE WESTMORELAND WAY.