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.

Cooking" by Elisabeth Luard, Isbn 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92