Curing Hams

Marinades

1 500 pound ham; uncooked
1 peck and 1 1/2 gallons fine Liverpool
1 3/4 pounds saltpeter
1 quart hickory ashes; well sifted
1 quart molasses
2 tsp cayenne pepper
1 tsp black pepper

Mix these ingredients well together in a large tub, rub it into each ham with a brick, or something rough to get it in well. Pack in a tight, clean tub and weigh down. Let the hams remain six weeks: then take them out and rub each one on the fleshy side with one tablespoonful black pepper to avoid skippers. Hang in the meat house, and smoke with green hickory for from ten to twelve hours a day for six weeks, not suffering the wood to blaze. On the 1st of April, take them down and pack in any coal ashes or pine ashes well slaked.