Another Way, That Gives a High Flavour. Fourth Way
When the weather will permit, hang the ham three days: mix an ounce of saltpetre with one quarter of a pound of bay salt, ditto common salt, ditto of coarsest sugar, and a quart of strong beer; boil them together, and pour over immediately on the ham; turn it twice a day in the pickle for three weeks. An ounce of black pepper, ditto of pimento, in finest powder, added to the above, will give still more flavour. Cover with bran when wiped, and smoke from three to four weeks, as you approve; the latter will make it harder, and more of the flavour of Wesphalia. Sew hams in hessings, i.e. coarse wrapper, if to be smoked where there is strong fire.