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Ham Smoked at Home

When there is no chimney which can be used for the purpose, hams may be smoked as follows:--Fill an old cask, open at both ends, with oak sawdust. Fasten a stick across the top, on which the hams should be hung, and bury in the middle of the sawdust a bar of red-hot iron. Cover the cask, to keep in the smoke, and let the heat be as equal as possible, or the ham will be spoilt. The length of time required will depend upon the size of the ham. A large one should remain four days.