I've heard of making salted ham by placing a fresh whole ham in a clean 5 gallon bucket, filling it with kosher salt, put the lid on and leave it for 3 months. Supposed to come out looking like prosciutto.
Supposed to come out looking like prosciutto.Which would be unsurprising, inasmuch as prosciutto is country ham 'gone Italian', as it were. Love them both, but know with my hypertension, I shouldn't eat either at all. Ah well, no one gets out alive anyways...
the infowarrior