Wrapping and Hanging Hams for Curing

What happens here

Brush a thin, even coat of the sticky brown sugar and liquid smoke mixture onto the entire surface of each ham. Then, heavily dust the hams with black pepper, ensuring complete coverage, especially on the hock end. The combination of the sticky mixture and pepper acts as a protective barrier against bugs and adds flavor. For the bone ends (hocks and hip bones), a generous amount of red pepper (cayenne pepper is also used) is applied directly to the bone marrow and rubbed in. This deters bone-eating bugs. Once fully coated, the hams are placed into cotton bags (pillowcases can be used) and secured with string.

Goal: Apply protective coating and bag hams for hanging in the smokehouse.