4 pounds salt. 1 pound sugar. 1 pint molasses. 1 teaspoonful saltpetre. Mix, and after sprinkling the fleshy side of the ham with the salt, pack in a tight barrel. Hams first, then shoulders, middlings. Pour over the brine; leave the meat in brine from four to seven weeks.--_Mrs. Dr. J._ FOR CURING HAMS. For five hundred pounds hams. 1 peck and 1½ gallons fine Liverpool salt. 1¾ pounds saltpetre. 1 quart hickory ashes well sifted. 1 quart molasses. 2 teacups cayenne pepper. 1 teacup black pepper. 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.--_Mrs. R. M._ AN IMPROVEMENT TO HAMS. Sometimes very good bacon is found to be of a bad color when cooked. This may be remedied by keeping it in ashes (hickory is best) for a few weeks before using. Must then be hung up, with ashes adhering, until needed. This also prevents skippers.--_Mrs. S. T._ TO BOIL A HAM WEIGHING TEN POUNDS. Let it soak for twenty-four hours, changing the water two or three times. Boil it slowly eight or ten hours: when done, put it into a dish, as nearly as possible the shape of a ham, taking care first to take out the bone--turn the rind down. When cold, turn it out into a large dish, garnish with jelly and ornamental paper. Serve with the rind on. To be eaten cold.--_Mrs. W. C. R._ TO BOIL HAM. Put in the water one pint vinegar, a bay leaf, a little thyme, and parsley. Boil slowly for two hours, if it weighs ten pounds; then bake. Soak all hams twenty-four hours before cooking.--_Mrs. M._ _To Boil Ham._ The day before you wish to boil a ham, scrape, wash and wipe it dry, and put it in the sun. At night put it into water and soak till next morning. Then lay it with the skin down in a boiler of cold water, and boil slowly for five hours. If the ham is large, boil six hours. When perfectly done and tender, set the boiler aside, with the ham and liquor undisturbed, until cold. Then take off the skin, sprinkle black pepper over thickly, and sift over crackers first browned and pounded; for special occasions, place at equal distances over the ham, scraped horseradish in lozenge shape, and edged with curled parsley. This mode keeps the ham juicy.--_Mrs. S. T._ BAKED HAM.