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Hot Buttered Rum --- Colonial Style

2 cups firmly packed brown sugar
1/2 cup butter
1 pinch salt
3 sticks cinnamon
6 whole cloves
1/2 teaspoon ground nutmeg
2 cups rum
ground nutmeg -- for topping

Place sugar, butter, salt, cinnamon sticks and cloves into a slow cooker. Add 2 quarts hot water. Stir well. Cover pot and cook on LOW for 5 hours. Add rum, stir to blend. Serve with fresh whipped cream and a dash of ground nutmeg on top.