The leg or thigh of pork, dried, seasoned, and prepared to make it keep, and give it an agreeable flavour. Westphalia hams, which are most esteemed, are prepared by salting them with saltpetre, pressing them for eight or ten days, then steeping them in juniper water, and drying them in the smoke of juniper wood. The curing of hams in this country is, first, by common salting, to extract the blood; the hams are then wiped dry, and afterwards salted in a mixture of common salt, saltpetre, and brown sugar; in this pickle they remain for about three weeks, and are afterwards dried in a chimney, or on the great scale, in a stove constructed for the purpose.