Then let
your ham again lie in the brine for three weeks longer; afterwards rub
it well with bran, and have it dried by a wood fire.

_English Hams, to make like Westphalia._ No. 1.

Cut your legs of pork like hams; beat them well with a wooden mallet,
till they are tender, but great care must be taken not to crack or break
the skin, or the hams will be spoiled. To three hams take half a peck of
salt, four ounces of saltpetre, and five pounds of coarse brown sugar;
break all the lumps, and mix them well together. Rub your hams well with
this mixture, and cover them with the rest. Let them lie three days;
then hang them up one night, and put as much water to the salt and sugar
as you think will cover them; the pickle must be strong enough to bear
an egg: boil and strain it, and, when it is cold, pack your hams close,
and cover them with the pickle at least an inch and half above their
tops. Let them lie for a fortnight; then hang them up one night; the
next day rub them well with bran, and hang them in the chimney of a
fire-place in which turf, wood, or sawdust is burned. If they are small
they will be dry enough in a fortnight; if large, in two or three days
more. Then hang them up against a wall near a fire, and not in a damp
place. Tongues may be cured in the same manner, and ribs of beef may be
put in at the same time with the hams. You must let the beef lie in the
pickle three weeks, and take it out when you want to boil it without
drying it.

_English Hams, to make like Westphalia._ No. 2.

Cut off with the legs of young well grown porkers part of the flesh of
the hind loin; lay them on either side in cloths, and press out the
remaining blood and moisture, laying planks on them with heavy weights,
which bring them into form; then salt them well with common salt and
sugar finely beaten, and lay them in troughs one upon another, pressed
closely down and covered with hyssop. Let them remain thus for a
fortnight; then pass through the common salt, and with saltpetre rub
them well over, which may be continued three or four days, till they
soak. Take them out, and hang them in a close barn or smoke-loft; make a
moderate fire under them, if possible of juniper-wood, and let them hang
to sweat and dry well. Afterwards hang them up in a dry and airy place
to the wind for three or four days, which will remove the ill scent left
by the smoke; and wrap them up in sweet hay. To dress them, put them
into a kettle of wate