4 lbs salt
1 1/2 lbs white or light brown sugar
3 oz salt peter
or
1/2 tsp. saltpeter
3 c. salt
2 c. brown sugar
1 c. black pepper
Mix well. Use 1 1/4 to 1 1/2 oz of mix per lb of meat. My grand father used to add black pepper as well, but that is your choice. If you do, then increase the amoutn of mix per lb by 1/3.
My grandfather left the rind on the hams when he cured them, but it takes longer to cure since the cure can only be taken in at the shank and rump ends. Be sure to pack lots of cur on the end of the bones as the marrow will weep and you want to pull the moisture out of the bone to keep if from souring. Do not, repeat do not wrap the meat in anything that is moisture proof like foil or plasic. They need to breath during the curing process and trapping moisture will cause the meat to sour and mold. The meat takes in salt and sugar to retard bacterial growth and in the process moisture is given off. Another word of caution, a cured ham is difficult to slice without a band saw. I remember cutting cured hams to make ham steak with a carpenters saw. Messy but the best I had to get through the tough rind and the leg bone. Kept having to clean the teeth of the saw to clear the fat.
Rub the meat well with the mixture, then cover with a porous material, burlap or cheese cloth. My grandfather used to put the meat in a burlap bag and hang it in his meat house. Make sure the location is cool and dry, your refrigerator will do. Make sure it is up on a grate on a pan so that air can circulate around the meat. Rub with more rub every 7 days. Leave meat in the cure a minimum of 2 days per lb of meat, but never less than 25 days.
The meat is going to be salty, and you will need to soak or boil the meat before eating it. These hams are not like we get today that require refigeration. They will require full cooking to kill any trichinosis parasites in the meat.
The hams can still be smoked after curing, by removing the excess salt, threading a cord through the shank end. Moisten the ham then hand in a smoker. You want to cold smoke it at about 80-90 degrees, with a slow smoldering fire in a smoker. This can be done in a wooden box made for the purpose. I use wood shavings in a coffee can, over an electric hot plate. You can adjust the temp and don't have to worry about a fire, just add hickory, apple, pecan etc. shavings and adjust the temp till you get the wood chips smoldering. Enclose in your box. You can put a metal plate partially covering the can top to prevent flare ups. You just want smoke. Make sure your box has a good vent in top to release any moisture. A cold smoker can be made from an old refrigerator and can be used to smoke cheese etc.
