Take an old hogshead, stop up all the crevices, and fix a place to put a cross-stick near the bottom, to hang the article to be smoked on. Next, in the side, cut a hole near the top, to introduce an iron pan filled with hickory wood sawdust and small pieces of green wood. Having turned the hogshead upside down, hang the articles upon the cross-stick, introduce the iron pan in the opening, and place a piece of red-hot iron in the pan, cover it with sawdust, and all will be complete. Let a large HAM remain ten days, and keep up a good smoke. The best way for keeping HAMs is to sew them in coarse cloths, white-washed on the outside.
Directions The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)