This cure will be enough for a 20 lb/9 kg. ham. Remove thigh bone and drain excess blood and liquid. Rub in the brown sugar and leave to stand until the next day. Rub with the saltpetre and scatter over half the salt. Leave until the next day. Grind the juniper berries and pepper and mix with the remaining salt. Put on the ham and rub each day for 1 month. Dry and smoke.