Curing Ham - Country Style - cooking recipe

Ingredients

8 c. salt (uniodized)
3 c. sugar (granulated)
1 1/2 oz. saltpeter (optional)
50 lb. unsalted fresh hams
black pepper (enough to cover ham liberally)

Preparation

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