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HAM, CURED (in the Yorkshire way)

Let the ham hang for twenty-four hours after the hog is cut up, sprinkle a handful of salt over it, and lay it on a board to drain. For a ham weighing fourteen or sixteen pounds, take one pound of common salt, half a pound of bay salt, an ounce and a quarter of saltpetre, and half an ounce of moist sugar. Dry these well before the fire, pound them in a mortar, mix them thoroughly, and rub them into every part of the ham. Let it lie four days, turning it every day, then pour over it a pound of treacle, and leave it for three weeks; turn it regularly, and baste it frequently. At the end of that time put it into cold water for twenty-four hours. Wipe it very dry, and hang it in a cool, dry, airy place. Probable cost of ham, 1s. per pound.