ine powder; mix them together, dry them
before the fire, and then rub them into the ham, as hot as the hand can
bear it. Then lay the ham sloping on a table; put on it a board with
forty or fifty pounds weight; let it remain thus for five days; then
turn it, and, if any of the salt is about it, rub it in, and let it
remain with the board and weight on it for five days more; this done rub
off the salt, &c. When you intend to smoke it, hang the ham in a sugar
hogshead, over a chaffing-dish of wood embers; throw on it a handful of
juniper-berries, and over that some horse-dung, and cover the cask with
a blanket. This may be repeated two or three times the same day, and the
ham may be taken out of the hogshead the next morning. The quantity of
salt here specified is for a middle sized ham. There should not be a
hole cut in the leg, as is customary, to hang it up by, nor should it be
soaked in brine. Hams thus cured will keep for three months without
smoking, so that the whole quantity for the year may be smoked at the
same time. The ham need not be soaked in water before it is used, but
only washed clean. Instead of a chaffing-dish of coals to smoke the
hams, make a hole in the ground, and therein put the fire; it must not
be fierce: be sure to keep the mouth of the hogshead covered with a
blanket to retain the smoke.

_Westphalia Ham, to cure._ No. 1.

Cut a leg of pork to the shape of a Westphalia ham; salt it, and set it
on the fire in a skillet till dry, and put to it two ounces of saltpetre
finely beaten. The salt must be put on as hot as possible. Let it remain
a week in the salt, and then hang it up in the chimney for three weeks
or a month. Two ounces of saltpetre will be sufficient for the quantity
of salt required for one ham.

_Westphalia Ham, to cure._ No. 2.

Let the hams be very well pricked with a skewer on the wrong side,
hanging them in an airy place as long as they will keep sweet, and with
a gallon of saltpetre make a pickle, and keep stirring it till it will
bear an egg; boil and skim it and put three pounds of brown sugar to it.
Let the hams lie about a month in this pickle, which must be cold when
they are put in; turn them every day; dry them with saw-dust and
charcoal. The above is the quantity that will do for six hams.

_Westphalia Ham, to cure._ No. 3.

Rub every ham with four ounces of saltpetre. Next day put bay salt,
common salt, and coarse sugar, half a pound of each, into a quart