To Cure Hams - cooking recipe

Ingredients

100 lb. ham (cornfed hogs)
3 oz. saltpeter
1 pt. fine salt (best quality)
1/2 lb. brown sugar
2 pt. fine salt
1/8 lb. black pepper
red pepper

Preparation

Mix thoroughly the saltpeter, 1 pint of fine salt and brown sugar and rub over the hams and let stand for 24 hours.
Then rub meat with 2 pints fine salt and black pepper.
Let stand for 5 days and then rub meat again with fine salt.
Set aside for 30 days, then hang and wash off salt.
Have smoked at a good smokehouse for 10 days.
Rub ham with red pepper when finished, then wrap in brown paper.