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HAM, CURED (M. Ude's recipe)

As soon as the pig is sufficiently cold to be cut up, take the hams, rub them well with common salt, and let them drain for three days. Dry them, and for two hams, weighing sixteen or eighteen pounds each, take a pound of salt, a pound of moist sugar, and two ounces of saltpetre. Rub the hams thoroughly with this mixture, put them into a deep pan, with the skin downwards, and turn and baste them every day for a month, at the end of three days pouring a bottle of good vinegar over them. Drain, and dry them well, and, if they are to be smoked, hang them high in the chimney, to keep the fat from melting. "This," says M. Ude, "is superior to a Westphalian ham." Probable cost, 1s. per pound.