Curing Hams

      1    50 pounds ham, uncooked             1 qt Molasses
      1    And 1 1/2 gallons fine liver        2 ts Cayenne pepper
  1 3/4 lb Saltpeter                           1 ts Black pepper
      1 qt Hickory ashes, well sifted

  Recipe by: Housekeeping In Old Virginia 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. Strong ashes
  will rot into the meat.

  I wonder what it tasted like?  Now, I can drive down hill to my local
  Safeway and *buy* fresh meat govt. inspected.  I wonder though, are we
  missing something?  A lot of work, that is for sure.