Pure-breed Berkshire ham. 2 of them. More of a European approach in that the aitch bone was removed before curing. Benton’s and Col Newsom’s keep them on. For what it’s worth (not much), I’ve become proficient at deboning and sewing up bone in hams.
Cured with coarse sea salt, modest amount of sugar, nitrate, effort and time. Packed in a wooden wine box on a rack on an incline to do away with the resulting brine. Rubbed again with salt after 2 weeks. Terrific.
It spent a month in the salt. I got drunk a few times in the meantime.
Soaked the hams in water overnight and hung them out to dry. Rubbed the exposed meat with lard and ground spices as is tradition, even though there is little chance of any insects getting into the crappy Stagionello curing cabinet (based on the cabinets confusing and awful performance, anything is possible). They will hang at 55F with 75% humidity for 6 months or so and we’ll see what happens. And if they are inedible, I’m not too worried. That’s the silver lining of not getting any credit for your professional work. It also ensures all but absolute anonymity and keeps you exiled in a lower tax bracket.