Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        FOR 2 HAMS
  2             pounds  salt
  2             ounces  pepper
  2             ounces  mustard
  2             ounces  saltpeter
  3             pounds  treacle

Preparation:

Mix dry ingredients and rub over hams. . pour over treacle, turn and rub each day for 5 weeks. After 2 weeks, liquid smoke can be added if required. 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:

187 Calories (kcal); 4g Total Fat; (16% calories from fat); 9g Protein; 40g Carbohydrate; 0mg Cholesterol; 352657mg Sodium