This week, I decided to dust off my apron and give Mrs. Beeton's 1861 ham curing recipe a whirl. I tried this method on two 16-pound hams, and I must say, the process was a journey back in time, but with modern conveniences. The first thing that struck me was the simplicity of the brine—a humble mix of sugar, salt, and saltpetre. No fancy curing salts or nitrates here, just good old-fashioned preservation. I found the process of turning the hams daily in their brine to be quite meditative, a ritual that connected me to cooks of the past. What delighted me most was the transformation of the hams after a month of smoking. The scent of wood smoke wafting through my kitchen was pure magic. The hams emerged with a beautiful, glossy exterior and a rich, deep flavor that was a testament to patience and tradition. This recipe is perfect for the dedicated weeknight cook who wants to plan ahead and enjoy the fruits of their labor. The result is a ham that, when sliced thin and served, tells a story of time, care, and the enduring power of classic techniques. It's a labor of love, but the reward is a ham that's worth every minute spent.