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Carr family cookbook, 1741-1753

Page 92

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To salt hams by Mrs Cottons receipt To a ham of thirty pounds & so in proportion 1 pound of bay salt, half a pound of common ditto, 2 ounces of salt petre, one ounce of black pepper, beat them altogether & sift them through a hair seive; rub your hams for 4 days turning them every day, then rub them with a pound & a half of treacle, turning them twice a week, for a month then [illegible] them into cold water & let them remain for twenty four hours if you store them they must be done as soon as you take them out of the water, wipeing them very [illegible] they must not be steep'd before you boil them
 
Szathmary Culinary Manuscripts and Cookbooks