18 to 20 lb. ham or shoulder
1 pt. salt
1 heaping tbsp. red pepper
2 heaping tbsp. black pepper
3 heaping tbsp. brown sugar

Mix and rub on hams until it sweats. Wrap in paper, then cloth. Twist end of cloths and hang up bone end down. Let hang in garage or out building for 3 or 4 weeks. Slice off as needed.