Damn, that's pretty ham. Drooling here. Looks like mine.
Do you gets your hams the same day the hogs are killed ( still warm as in kill your own ) or do you use ones from a commercial butcher?
Both.... We killed a hog this year and I purchased some green hams from the local packing house. The hams from the hog were cured with a salt/sugar/pepper mix that I rubbed on everyday for 15 days and then let them continue to cure for another week. The ones I got from the packing house spent 21 days in a salt box then were rubbed lightly with a salt/sugar/pepper mix and left for another week.
