There’s something almost magical about the transformation of a simple leg of pork into a rich, savory ham through the ancient practice of dry curing. In an age where most meat is pumped with preservatives and water, traditional salt-curing keeps things simple—just salt, time, and patience.

But what exactly is dry-cured ham, and how does it differ from the paper-thin slices of Italian prosciutto or Spanish jamón? And if you’ve ever wanted to cure your own ham for a county fair or personal pantry, how do you get started?

Let’s dig into the art of dry curing and how you can master this time-honored tradition.

One of our country cured hams, cured outdoors from Winter 2023-Spring 2024

Country-Cured Ham vs. Prosciutto: What’s the Difference?

At first glance, country-cured ham and prosciutto-style charcuterie may seem similar. Both are dry-cured, using salt to draw out moisture and intensify flavor. But there are some key differences:

Country-Cured Ham (American-Style):
- Typically salt-cured and aged for several months to a year.
- Often smoked after curing, giving it a deeper, more robust flavor.
- Usually eaten cooked, though it can be sliced and enjoyed raw after aging.
Prosciutto (European-Style):
- Salt-cured and aged much longer (12-24 months or more).
- Never smoked—relies purely on air drying and aging for its flavor.
- Always eaten thinly sliced and raw, prized for its delicate, melt-in-your-mouth texture.

While the processes share a common foundation, the regional methods, aging times, and end results make each style unique.

How to Dry Cure a Pork Leg for the County Fair

If you’re looking to cure a ham the traditional way—whether for a county fair entry or for your own homestead pantry—the process is surprisingly simple but requires time and attention to detail.

Step 1: Selecting the Right Pork Leg

Start with a high-quality, pasture-raised pork leg. The best hams for dry curing have a good fat cap, which helps keep the meat moist during the aging process.

Step 2: Preparing & Salting

Trim any excess skin or soft fat, but leave a good layer of firm fat intact.
Weigh the ham. This is important because the amount of salt needed is based on its weight (generally 5% of the ham's weight in salt).
Generously rub the entire surface with non-iodized salt, working it into every crevice.
Place the ham in a wooden box or non-reactive container, covering it completely with more salt.

First steps in ham curing, seasoning is applied to areas not covered by skin.

Step 3: Curing Time

Store the salted ham in a cool (34-40°F), humid environment for one day per pound (e.g., a 15 lb ham cures for 15 days).
Every few days, check and redistribute the salt if needed.

Step 4: Rinsing & Drying

After the curing period, remove the ham and rinse off excess salt with cool water.
Pat it dry and hang it in a well-ventilated space at 50-60°F with moderate humidity (ideally 65-75%).

Step 5: Aging & Maturing

The ham should hang for at least six months (but ideally up to a year for deep flavor development).
Over time, a natural mold may form—this is normal and helps develop flavor. It can be wiped down with a vinegar solution if needed.

Notes on steps 3-5 above.

Since we did not have indoor temperature controlled environment to cure our ham, the entire process was done outdoors starting in Winter 2023. Because of this we wrapped our ham leg in cotton sheets following step 2 and used nets to hang the hams outdoors as seen below. Our hams were hung in December 2023, turned in March 2024 and taken down for smoking in July 2024.

Hanging our hams in the stable for the winter.

Step 6: Smoking (Optional for Country Ham)

Many traditional country hams are cold-smoked for a few days to add extra depth to the flavor.
Use hardwoods like hickory or applewood for a rich, aromatic finish.

Step 7: Enjoying Your Ham

For a country ham, you can slice and cook it or soak it to remove some salt before baking.
If aged long enough (12+ months), it can be shaved thin and eaten raw, like prosciutto.

Preserving Tradition, One Ham at a Time

Dry curing is more than just a way to preserve meat—it’s a return to traditional, time-tested methods that honor the natural flavors of real food. Whether you’re making a classic country ham or trying your hand at an air-dried charcuterie-style ham, the process connects you to centuries of culinary heritage.

One of our results sheets - awarded a blue ribbon!

So, if you're ready to take your homestead butchery skills to the next level, why not start with a simple pork leg, some salt, and a little patience? You might just end up with a ham worthy of a blue ribbon at the county fair—or at least a centerpiece for your next farm-to-table feast.

Would you ever try curing your own ham? Let me know in the comments below! 👇

From Farm to Table: The Art of Traditional Dry-Cured Ham