Bobad, it's really pickled I guess...I'd like to dry-cure it but need a container where the liquid can be allowed to drain off, so pickling is easier. I make a brine by bringing 8 pints of water, 1lb salt and 1/2 oz saltpeter to the boil then remove from the heat and leave to cool. While it's cooling I sterilize a lidded plastic bucket and a glass plate. Put the leg of pork, or whatever joints you wish to salt, into the bucket with the plate on top to keep the whole thing under the surface then pour in the brine. Put the lid on and leave in a cool place for 8-10 days. It won't hurt if it's left longer.

When ready, I bring the ham to the boil and pour off the first lot of water, cover with water again and add things like peppercorns, bay leaves, onion, cloves and whatever else takes my fancy. Juniper berries are supposed to be good. Then I simmer it for less than the required time for the weight, remove it from the water, wrap it in foil and bake it in the oven for the rest of the time. Finally, I wrap it in cloth and put it in my lovely old meat-press, tightening it a turn every now and then until it won't turn easily, then leave it overnight. And that's it!

Love Lynn
PS I can guarantee that the salt peter doesn't interfere in any way with the libido!