Preparation / Directions:
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 :-)
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