Take large fine legs of mutton freshly killed, and wipe them dry with
a clean towel. Allow to each ham half a pound of salt, and an ounce
of saltpetre, and half a pound of brown sugar, all mixed together,
slightly heated over the fire, and then well rubbed into the meat. Put
the hams into a salting-tub, and keep them there two or three days,
turning and rubbing them frequently. Then make a mixture, (allowing
to each ham half a pound more of brown sugar, the same of salt, and
an ounce of saltpetre, pounded fine, with an ounce of black pepper,
and an ounce of cloves,) and heat this mixture a few minutes. Take the
hams out of the tub, wipe them dry, and then rub into them this second
mixture. Clean the salting-tub, and return the hams to it. Cover them,
and let them lie for a fortnight, turning them several times, and
basting them with the liquid. Then smoke them a fortnight, using for
the fire green birch, oak, hickory, or corn-cobs.
Sow them up in new cloths and white-wash the outside of the covers.
PORK, HAM, &c.