To Cure Hams

Directions

1. 1
   Mix thoroughly the salt peter, 1 pint salt and brown sugar and rub over the hams and let stand for 24 hours.
2. 2
   Then rub the meat with the pepper and part of the remaining salt.
3. 3
   Let stand for 5 days and then rub meat again with fine salt.
4. 4
   Set aside for 30 days, hang the meat up and brush off the salt.
5. 5
   Have hams smoked at a good smoke house, smoking them for 10 days with wood.
6. 6
   When finished, rub entire ham with red pepper, wrap carefully in brown paper and then in muslin bags and hang up with the hock down.
7. 7
   Hams prepared in this manner will keep indefinitely, and flavor and quality improve with time.