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Rub your ham, which should be of fine grained, well fed pork, when
quite cold, with fine salt, to which add a little red pepper, and
half a pinto of molasses. Let it remain in the pickle, basting and
turning it for six weeks. Then hang it up, and smoke for six weeks.
About the first week in April take it down; wash it in cold water,
and rub it over with unleached ashes. If you have any number of
hams, let them lie for a week, heaped together; then hang them in a
cool room, having sewn them in canvass or old cotton covers. Origin:
The Canadian Settler's Guide, written in 1855 Shared by: Sharon
Stevens Submitted By SHARON STEVENS On 03-28-95

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