For three hams pound and mix together half a peck of salt, half an
ounce of salt prunella, three ounces of salt-petre, and four pounds
of coarse salt; rub the hams well with this, and lay what is to spare
over them, let them lie three days, then hang them up. Take the
pickle in which the hams were, put water enough to cover the hams,
with more common salt, till it will bear an egg, then boil and skim
it well, put it in the salting tub, and the next morning put it in
the hams; keep them down the same as pickled pork; in a fortnight
take them out of the liquor, rub them well with brine, and hang them
up to dry.