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On the day after it is butchered, get a ham nicely trimmed up (not squared off on the bottom as is now fashionable). Weigh it. Adjust the following recipe to the weight of your ham and do your fractions carefully.

For a 25 pound ham mix:

1 pt. COARSE salt - never the table variety
1/2 c. dark brown sugar - no more
2 tbsp. ground red pepper
4 tbsp. ground black pepper

Rub the meat with this, and rub and rub until your hand is hot and the meat has taken in all that it will. Stuff the remaining handful into the hock end and bandage it on.

Wrap in cheese cloth and bind it around and about with string to hold the mix close to the meat. Wrap in two layers of brown paper. Drop it hock-down into a cloth bag and tie tightly. Hang free from a hook in the ceiling and leave six months to two years.

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