Source:

Faith Friddle

Serves/Makes:whole ham

Ingredients

• 1 25 lb (11.4 kg). ham
• 1 pint salt
• 3 tbsp (45 ml) black pepper
• 1 tbsp (15 ml) red pepper
• 1/2 cup (125 ml) sugar

Preparation

• Mix all spices together and rub ham vigorously on skin side until spices are moist. Rub ingredients real good everywhere else. Let ham lay in a cool dark place for six to eight weeks. Then wash excess spices off. Place ham in a cloth bag (I use a white pillow case).
• Hang bag until early summer.
• Then, let's eat it.

Comments

This is my husband mother's recipe. Be sure the ham is freshly killed and still warm inside to insure the salt will absorb to keep the ham from spoiling. Hope you enjoy. -Faith, Whitsett, N. C.