Lay your ham before a Good fire turning it sometimes till it is very
hot then pound 2 penny worth of Salt peeter very small & rub on it &
cover it over and under with half a peck of bay salt which has been
heat very hot in a frying pan till it has almost done snappering & pour
it hot on the ham when the ham is hot let it Lye in the saltpeeter a
fortnight y^n smoke it.