Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               pint  old ale
  1               pint  stout
  1              pound  treacle
     3/4         pound  fine salt
     3/4         pound  coarse salt
     1/4         ounce  saltpeter
  10            pounds  ham -- up to 12

Preparation:

Put all (except ham) into saucepan and boil 5 mins. Meanwhile rub ham well with coarse salt and place in pickling jar. Pour over hot mixture Keep ham in pickle 3 weeks, turn and rub each day. Take out, dry, put into muslin bag and hang in cool dry place. I said some time back that I would post these ham and bacon cures. They are all traditional methods, and assume for the most part that you have a whole pig to deal with. I have not used all of them, but have based cures on some. If you need any further info, let me know. Some scaling will be needed, and some modification. I have not bothered to update units or nomenclature, but that will add to the fun :-)

Nutritional Information:

8263 Calories (kcal); 480g Total Fat; (53% calories from fat); 797g Protein; 141g Carbohydrate; 2588mg Cholesterol; 187820mg Sodium