| 1 | *** the "recipe" specifies ham from corn-fed hogs, and "fine salt (best quality)". |
| 2 | Since kosher salt is commonly available today, and contains no iodine, i changed the ingredients to specify it.?mix thoroughly the salt peter, 1 pint salt and brown sugar and rub over the hams and let stand for 24 hours. |
| 3 | Then rub the meat with the pepper and part of the remaining salt. |
| 4 | Let stand for 5 days and then rub meat again with fine salt. |
| 5 | Set aside for 30 days, hang the meat up and brush off the salt. |
| 6 | Have hams smoked at a good smoke house, smoking them for 10 days with wood. |
| 7 | 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. |
| 8 | Hams prepared in this manner will keep indefinitely, and flavor and quality improve with time |
