Hams

• Ham, 14 lbs.
• saltpetre, 1 oz.;
• coarse sugar,

After the hams have been rubbed with salt, and well drained from the brine, according to our previous directions, take, for each fourteen pounds weight of the pork, one ounce of saltpetre in fine powder mixed with three ounces of very brown sugar; rub the meat in every part with these, and let it remain some hours, then cover it well with eight ounces of bay-salt, dried and pounded, and mixed w