To Cure Hams

1. 1

   Mix thoroughly the saltpeter, 1 pint of fine salt and brown sugar and rub over the hams and let stand for 24 hours.

2. 2

   Then rub meat with 2 pints fine salt and black pepper.

3. 3

   Let stand for 5 days and then rub meat again with fine salt.

4. 4

   Set aside for 30 days, then hang and wash off salt.

5. 5

   Have smoked at a good smokehouse for 10 days.

6. 6

   Rub ham with red pepper when finished, then wrap in brown paper.

No additional tips available.