FOR a ham of 18 or 20 Ibs. Rub well with salt and leave until the next day, then wipe dry with a cloth. Rub in 1 oz. of saltpetre. Mix together 1 Ib. salt and 1/4 Ib. of pepper, rub with this each morning for 3 days, then pour over 1 Ib. treacle, baste, turn each day for 1 month, from first putting in salt. Allow to drain for 1 day, then hang in a cool, dry place. When dry, tie up in ham bags, let hang for at least 3 months.
From Mrs. F. Cooch, Northamptonshire.
NOTTINGHAMSHIRE SWEET METHOD
THE following method has been used in my family for many years, and it is believed to be an old Nottinghamshire recipe.
Strew common salt over the meat and let it drain for a day and a night.
To every 5 Ibs. of meat allow 1/4 Ib. of salt, 2 ozs. saltpetre, 1 oz. salt prunella, 1/4 Ib. sugar (coarse brown sugar if possible). Pound the saltpetre and salt prunella very finely and mix with common salt and sugar. When well-blended, rub the bacon well; turn and rub every day for 3 weeks.
From Miss M. Neville, Essex.