Sugar Cure for Ham
1 1/2 pints salt
1 /2 cup brown sugar
3 to 4 tablespoons black pepper
2 tablespoons red pepper
1 joint ham from a 300 to 400 pound hog
Mix together and rub in and pack on joint of meat. Spread some on newspaper and lay joint, rind down, on mixture. Wrap in paper and then in cloth. Tie like a package. Hang where there is even temperature, a little cool, but not necessary. Hang with bone pointing down. It will drain a little. Leave for several months. When cured, slice and store in freezer if weather is hot.