TO SALT TWO HAMS, about 12 or 15 lbs. each

Ingredients

• 2 lb treacle
• 1/2 lb saltpetre
• 1 lb bay-salt
• 2 lb common salt

Instructions

1. Two days before they are put into pickle, rub the hams well with salt, to draw away all slime and blood.
2. Throw what comes from them away, and then rub them with treacle, saltpetre, and salt.
3. Lay them in a deep pan, and let them remain one day;
4. 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.
5. For a day or two rub them well with it;
6. afterwards they will only require turning.
7. 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.
8. An ox-tongue pickled in this way is most excellent, to be eaten either green or smoked.