Hems may be cured, in order to resemble in taste those of Westphalia, by the following process : Cower a young ham of pork with dry salt, let it lie for 24 hours to drain off the blood, then wipe it perfectly dry, and take one pound of brown sugar, a quarter of a pound of salt-petre, half a pint of bay salt, and three pints of common salt; incorporate these ingredients in an iron pan over the fire, and stir them continually till they acquire a moderate degree of heat.— In this pickle the ham must be suffered to remain for three weeks, frequently turning it, when it should be suspended in a chimney for drying, by means of smoke from no other but a wood-fire.— See also vol. i. p. 140.
Smoked Hams are a very strong food, which is not easily digested. If eaten in proper time, and in small quantities, they may be a cordial to some vigorous stomachs, especially in the morning, as a substitute for the pernicious hot and buttered rolls; but boiling renders their digestion still more difficult.— See Smoking.
Ham pays on importation, a duty of 21 l1s. 81/2d. per cwt.