HAMS, to Pickle (Suffolk Recipe).
Ingredients.—To a ham from 10 to 12 lbs., allow 1 lb. of coarse sugar, ¾ lb. of salt, 1 oz. of saltpetre, ½ a teacupful of vinegar. Mode.—Rub the hams well with common salt, and leave them for a day or two to drain; then rub well in the above proportion of sugar, salt, saltpetre, and vinegar, and turn them every other day. Keep them in the pickle 1 month, drain them, and send them to be smoked over a wood fire for 3 weeks or a month. Time.—To remain in the pickle 1 month; to be smoked 3 weeks or 1 month. Sufficient.—The above proportion of pickle is sufficient for 1 ham. Seasonable.—Hams should be pickled from October to March.