It's been 30 days since we put the 10.7kg ham into nearly 50kg of salt. Out it came and so far so good, it doesn't smell bad and has dried out a good bit...

It will get washed down under running water and them patted dry and hung up to dry for the next 6-12 months. I think I'm going to wrap it in a piece of muslin cloth just to be safe against the flies as its unusually mild for October and there are lots of flies around.

If this goes well, I have another two full legs in the freezer that I can cure as well...