of bay-salt, 3 quarts of strong beer.
_Mode_.--Before the hams are put into pickle, rub them the preceding day
well with salt, and drain the brine well from them. Put the above
ingredients into a saucepan, and boil for 1/4 hour; pour over the hams,
and let them remain a month in the pickle. Rub and turn them every day,
but do not take them out of the pickling-pan; and have them smoked for a
month.
_Time_.--To be pickled 1 month; to be smoked 1 month.
_Seasonable_ from October to March.
TO PICKLE HAMS (Suffolk Recipe).