To salt hams
For three hams, pound and mix together half a peck of salt, half an ounce of salt prunella, three ounces of salt petro, and four pounds of coarse salt; rub the hams well with this, and lay what is to spare over them, let them lie three days, then hang them up. Take the pickle in which the hams were, put water enough to cover the hams with more common salt, till it will bear an egg, then boil and skim it well, put it in the salting tub, and the next morning put in the hams; keep them down like pickled pork; in a fortnight take them out of the liquor, rub them well with brine, and hang them up to dry.