Hams (Bordyke Receipt)

Ingredients

• 14 lbs ham (pork)
• 1 oz saltpetre
• 3 oz sugar
• 8 oz bay-salt
• 4 oz common salt
• 1 lb treacle
• 1 oz black pepper
• 3 oz juniper-berries

Instructions

1. Mix the fine powdered saltpetre with the very brown sugar (one ounce of saltpetre and three ounces of sugar per fourteen pounds of ham).
2. Rub the meat thoroughly with this mixture and let it remain for eight to twelve hours.
3. Cover the meat well with a mixture of dried and pounded bay-salt and common salt (eight ounces of bay-salt mixed with four ounces of common salt).
4. After four days, add one pound of treacle.
5. Keep the hams turned daily and well basted with the pickle for a full month.
6. Hang them up to drain for a night.
7. Fold them in brown paper and send them to be smoked for a month.