Recipe Name: SUGAR CURED HAM
Course: Main Course
Serves: 20
Ingredients:
1 Pint Course Salt
3 Tablespoon Brown Sugar
2 Tablespoon Black Pepper
1 Tablespoon Red Pepper
1 Fresh Pork Ham

Directions: Mix ingredients well. Roll hams and shoulders thoroughly in this mixture by rubbing on with hands and carefully putting some inside around the bone ends. Pack in real good. Do this on a newspaper and wrap paper lightly with rest of mixture on it. Place paper wrapped ham in the center of a large white muslin cloth wrap and twist tightly and tie ends together. Sew the loose ends of the cloth if necessary. Hang ham with bone end down in a cool place (unheated building) for three or four weeks or till meat stops dripping

Notes: The ham should be from a hog of about 200 pounds.