Around the turn of the year the local supermarket had a special on pig legs. Time to try the cured ham thing:
Twenty pounds of pig-leg, dry-rubbed with the rum and molasses [and salt] mixture.
The leg went into the cure on the 13th of January, and stayed there for three weeks, in the un-heated outbuilding. Refrigerated, but not frozen. The recipe calls for what seemed like a lot of #2 cure. Mr Ruhlman was kind enough to look into things, and confirmed that the high level of curing salt was correct.
After a couple of weeks, the cure had drawn a gallon or so of moisture out of the pig-leg.
At the end of the three week cure, the leg was cold smoked for many hours - eighteen or so. Lacking a sophisticated cold smoker, I just made a wooden box and fitted that to the top of the electric "little Chief" smoker, moving the ham-to-be away from the heat source. Relying on the sub zero out doors temperature and an uninsulated box seemed to work well enough. After the smoking, the ham was hung in the unheated building.
It stayed there from mid-February until mid-April, at which point the rising temperature started to make me nervous.
Never having had a cured ham to play with before, I wasn't too sure how best to deal with the end result. Since Craigslist has so far failed to provide an antique Hobart slicer at a sensible price, I eventually just took big lumps off. The bone and some of the more shoe-leather sections of rind are destined to make a great pot of beans.
Sliced thinly, [or even not so thinly] the end result is meltingly delicious, moist and tender.