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HAM, CURED (Warwickshire method)

Rub two ounces of saltpetre well into a leg of pork, and leave it until the next day to drain. Put four quarts of rain-water into a large stewpan, with a peck of pale dried malt, a pound and a half of bay salt, two pounds and a half of common salt, one pound of treacle or moist sugar, and three ounces of sliced onions. Skim carefully, and boil for ten minutes, then pour the liquid through a sieve, hot, upon the meat. Turn the ham, and rub it well every day for three weeks, drain and dry it, and smoke it for three weeks or a month. The ham should be entirely covered with the pickle. Probable cost, 1s. per pound.