Curing Ham - Country Style

Directions

1. 1
   Weigh hams to be cured.
2. 2
   Cool until body heat is out.
3. 3
   Divide sugar and salt into 3 equal parts.
4. 4
   Use mix at three different times.
5. 5
   First application is when meat is cool.
6. 6
   Second application is on the third day.
7. 7
   Third application is on the tenth day.
8. 8
   Be sure to fill shank end with mixture.
9. 9
   Rub salt on skin, also.