Leicestershire Cure

• 14 lb. ham
• 1 lb. bay salt
• 2 oz.

Rub ham all over with a mixture of bay salt, saltpetre, pepper and coarse salt. Leave for 4 days, rubbing and turning frequently then pour over the treacle. Leave for 4 weeks, turning and rubbing the ham thoroughly twice a week. At the end of this time, leave the ham to soak in cold water for 24 hours, then hang up to dry near a wood fire and smoke for 3 to 4 weeks.