TO PICKLE HAMS (Suffolk Recipe)

Ingredients

• To a ham from 10 to 12 lbs.
• 1 lb coarse sugar
• 3/4 lb salt
• 1 oz saltpetre
• 1/2 a teacupful of vinegar

Instructions

1. Rub the hams well with common salt, and leave them for a day or two to drain;
2. then rub well in, the above proportion of sugar, salt, saltpetre, and vinegar, and turn them every other day.
3. Keep them in the pickle 1 month, drain them, and send them to be smoked over a wood fire for 3 weeks or a month.