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English cookbook, 1820
Page 298
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flitches you may hang them on the ninth or tenth day - the smaller pieces will sooner - The Hams must first be rubbed well with common Salt then put them in a salting Mug lay them one upon another and on the third day remove the under one to the top on the fifth day rub them with the following quantity of Bay Salt Sal Petre, & Pepper - [illegible] of Bay Salt a quarter of a pound to two Hams; an ounce of Sal Petre to each Ham; and an ounce of Black Pepper to each; if large Hams, or if small a proportienally less quantity; then press them with large weights, put upon boards let them stand for a week turning them every other day. then put a pound of Treacle to a ham, with the brine, and rub them let them lye in it a fortnight rubbing them every other day. put them in water the [illegible]
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flitches you may hang them on the ninth or tenth day - the smaller pieces will sooner - The Hams must first be rubbed well with common Salt then put them in a salting Mug lay them one upon another and on the third day remove the under one to the top on the fifth day rub them with the following quantity of Bay Salt Sal Petre, & Pepper - [illegible] of Bay Salt a quarter of a pound to two Hams; an ounce of Sal Petre to each Ham; and an ounce of Black Pepper to each; if large Hams, or if small a proportienally less quantity; then press them with large weights, put upon boards let them stand for a week turning them every other day. then put a pound of Treacle to a ham, with the brine, and rub them let them lye in it a fortnight rubbing them every other day. put them in water the [illegible]
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