The fresh product To cure hams country style, begin with fresh hams that have been chilled to about 40 degrees F within 24 to 30 hours after slaughter. If the source of hams is a commercial packing plant, this requirement is usually met. If the source of hams is farm slaughter, take care to chill the carcasses as rapidly as possible. Regardless of the source, apply cure within 48 hours after slaughter. Before the cure is added, trim the hams of excess fat and bevel to the desired shape, being careful not to expose any more lean than necessary.
Salt is the primary curing agent, but sugar is added to offset some of the harshness of the salt.
Other ingredients, such as black pepper, red pepper and ground cloves, are sometimes added to give a characteristic flavor, aroma and color. This gets the cure to the joint in the middle of the ham, which decreases the chance of bone sour or spoiling. Frost the skin side with cure and place the ham in the proper position on wrapping paper. Place the remaining cure on the cut surface of the ham. Wrap the paper tightly and smoothly around the ham to hold the cure in place, and place it in a stockinette.