4 oz. black pepper
2 c. brown sugar
5 pt. salt

Mix together all three ingredients. Place sugar cure mixture on a large paper; place a ham on top of sugar cure and pour ingredients over whole ham.

Be sure to place sugar cure in joint end of ham. Cover with paper and tape. Place ham with joint end down, into a cloth sack and hang. Leave hanging in smokehouse until you plan to use ham or up to 2 years.

This recipe will cure up to 100 pounds of meat.