Ham with saltpeter

I cut the smoked ham into thick juicy slices for the table. The guests drool and ask: "Did you buy?". Of course, they did it themselves. I lie a little. They salted themselves, and gave the smoke to friends. But the pride of these little things is no less. We doubted what would happen when we got acquainted with the culinary recipe, but absolutely in vain. The main thing in cooking is that the eyes are afraid, but the hands do.
Ham, unlike simply smoked meat, is first marinated, then smoked, and at the end it is scalded.
I'll tell you how all three stages went.
Mix salt, saltpeter and granulated sugar in a cup. The back of the piglet is already prepared, rub with this mixture. Salted ham should be kept for 2 days under load in the kitchen.
We take out the meat, wipe it with a cloth, tie it with a thin rope and hang it on a hook for a day to dry.
The next stage is smoking. We chose hot smoking, the men managed to drink beer during this time – it took about 4 hours for everything about everything.
They brought the ham home, poured water into a large saucepan, added lavrushka and lowered the meat. Put on medium heat and cooked for two hours.
Was served to the guests, and they were very praised.