Thought I would forward this to the group. My great grandfather,Edmond Jacob Springer, had this in his diary. I asked my great Aunt about this (his daughter by second marriage) and she told me he would rub the hams until they sweated. She said the method and recipe was passed down through many generations.

Salt Curing of Hams:
For 100 Pounds:
63 of sugar = 1 full cup (not sure what that means)
1 and 1/2 oz slat P = 3 t scant
1 qt. 1 pt. scant salt
3 oz. of pepper = 1/3 cup

I suppose Edmond Springer was giving a smaller measure of the curing recipe for Ham when he included the smaller measures. Maybe someone with some practical experience in doing this can clarify.

On a side note, my grandmother, Pearl Springer, his oldest daughter, told me in the Winter months, she sure got tired of eating ham .

James W. McCluer