Mutton Hams

• 1 mutton Gigot,, leg of, about 10 lbs.
• 8 pints water
• 1 1/2 sea salt best or coarse salt
• 2 ounces saltpetre
• 1 pound dark brown sugar
• 2 ounces allspice
• 1 ounce peppercorns
• 1 tablespoon coriander seeds
• 8 juniper berries Crushed

1. Boil all ingredients for 5 minutes, cool.
2. Strain into deep, clean crock or bucket, immerse meat totally.
3. Keep covered in dry place under 60 F (28 C).
4. Leave beef, mutton pork for 10 - 14 days, depending on size.
5. Leave large goose 4 days, duck 2 days, glblets removed.
6. When removed from brine, wash, soak for 4 hours in clean water.
7. Make peat or hardwood fire, add juniper branches or berries to smoulder in embers.
8. Hang meat over fire for 10 - 14 days, or send meat out to be smoked.
9. All meats and birds are delicious without smoking if boiled as follows:
10. Boil for 30 minutes per lb, use only cold water to start (hot seals in salt).
11. Add any root vegetables desired.
12. Add 1 tsp dry mustard to keep meat moist.
13. If serving cold, leave meat in stock to cool.

mutton, water, salt, saltpetre, brown sugar, allspice, peppercorns, coriander seeds

Taken from www.yummly.com/recipe/Mutton-Hams-1664347 (may not work)