1 (15 lb.) ham
2 c. salt
2 tbsp. brown sugar
1 tsp. black pepper
1 tsp. red pepper

Take a large white towel and lay on table top. Next place a brown paper sack down. Lay ham on top of this. Rub in mixture of cur on top of ham, turn ham and put mixture also on back and sides. Rub this into meat. Wrap first real tight in the brown paper then wrap in the white towel. Tie securely and hang with hank up in smoke house or shed. Hang for 6 months to 1 year to cure.