English Hams, to make like Westphalia. No. 3.
Take a ham of fifteen or eighteen pounds weight, two ounces of saltpetre, one pound of coarse sugar, one ounce of petre-salt, one ounce of bay salt, and one ounce of sal prunella, mixed with common salt enough to cover the ham completely. Turn your ham every other day, and let it remain in salt for three weeks. Take it out, rub a little bran over it, and dry it in a wood fire chimney, where a constant fire is kept: it will be fit for eating in a month. The quantity of the above ingredients must be varied according to the size of your ham. Before you dress it soak it over-night in water.
Hams from bacon pigs are better than pork. An onion shred small gives it a good flavour.