Required: One pound of treacle.

Half a pound of coarse brown sugar. One pound of coarse salt. Half a pound of bay salt. Two ounces of saltpetre.

Pound and mix all these ingredients. Well wash the leg, dry it, and rub the pickle well into every part, forcing some up around the bone.

Lay it in a glazed pan, turn it, and baste it well with the pickle every other day for a month. Then let it hang to dry for thirty-six hours, and, if liked, brush it over with essence of smoke.

A good way to keep hams in warm weather and in hot climates is, after pickling and drying them, to dust round the bones with cayenne, then roll the ham closely in brown paper, then in coarse muslin to fit closely, and stitch it well. Lastly, give a coat of whitewash, and hang in a cool, dry, dark place.