Title: Honey Cure for Ham
Categories: Pork British European
Yield: 6 Servings

1		Ham
1	lb	Rough salt
1/2	oz	Saltpeter (from the drugstore)
1	oz	Pepper
1	lb	Honey

You will need a salting pan. Rub the ham all over with the salt, saltpeter, and pepper. Put it in a salting pan. Turn and rub it well with the mixture every day for 4 days. Then pour the honey over the ham and rub it in. Rub the ham with the pickle twice a week for a month before you hang it up to dry.

Time: 1 month plus.

From: "The Old World Kitchen - The Rich Tradition of European Peasant Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92

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