HAM, in cookery, the leg of a hog, seasoned and dried.
To salt a ham in imitation of those of Westphalia: Let the ham be of young pork; sprinkle it with salt for one day, that it may fetch out the blood; then wipe it dry, and rub it with the following mixture: Take a pound of brown sugar, half a pound of salt-petre, half a pint of bay-salt, and three pints of common salt; stir these together in an iron-pan over the fire till they are pretty hot, and then rub the leg of pork with it: let it lie three weeks in this salting, frequently turning it, and then dry it in a chimney.