It is said that the original York hams were smoked with the oak sawdust which came from the building of York Minster.
Lay the ham on a cold slab, rub with salt and leave for 1 day. The following day sprinkle the slab with salt and lay the ham on top. Rub well with salt and sprinkle all over with salt, saltpetre and sugar. Leave for 3–4 weeks. Take out of the salt, wash well in cold water, hang up in a smoke-house over burning oak sawdust, for about 3 weeks.