I may have jumped the gun a little early, but after about 6 months of curing, I cut into the ham.
It's pretty salty, but the consistency is right and there is a hint of the curing spices. Best of all, I didn't get sick after eating pork that's been hanging around for half a year!
It won't win any awards, but I look forward to pulling out the meat slicer and a melon.
I'd definitely do it again, with a larger, rounder cut of meat so that the salting is more uniform. Might be worth trying to find some wild boar, blame any inconsistency on the 'gamey' flavour of god's wild creatures.
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