Omelet wrote:

> Googled for some recipes, looks like a dry curing process that I've not
> tried yet. I'm sure I could get a fresh (uncured) ham but I could not
> find whether or not the rind gets removed before curing.
>
> I'm also wondering if this can be done at 40 degrees. My Hobart has the
> capacity if I were to "hang" it from the bottom shelf for the required
> curing time.
>
> Any ideas? :-)
>

The real thing takes about a year. I would start
with a much simpler recipe that has a shorter curing
time.

> And could a Pork Shoulder roast (butt) be used?

That would be cottage ham, coppa, tec. You should start with that
or something similer.

http://lpoli.50webs.com/index_files/coppa.pdf

You might want to look at the other recipes on that site also. Start
out simple and go from there.

--
Reg