There are many ways to make prosciutto, but the method I like is this one. It is easy and quick, and then you don't have to worry about what goes wrong during the process. Ingredients Ham - a piece about 1 kg in weight. Olive oil - for rubbing the ham during cooking. Sea salt and black pepper- for seasoning. Instructions: 1) First, prepare your work area well so that there is no risk of the work surface touching your ham because the salt will make it go hard. 2) Cut your ham without cutting the meat out. Remove any pieces of fat on the skin to prevent burning during cooking. Start your cut about 10cm from the end of the ham and make them continue to remove the ham flesh gradually. 3) When you've reached about 1/3 of the way, you will notice that you have a layer of fat and meat; it's convenient if this layer is at least 5 cm thick. Now you can cut the rest of the ham. If you have some other bits of fat, it's convenient to remove them now. 4) Rub the ham with olive oil and sprinkle it with salt and pepper. This part is an individual choice, but I like to add some salt directly to the cuts so that there will be a better connection between meat and salt. Place your ham in a plastic bag, so that none of the air will get in (as oxygen is not good for preserving meat). 5) Leave it in the fridge for at least 72 hours (or 14 days). This will make the fat in the ham form better adhesive and a more pleasant aroma. 6) After removing it from the fridge, turn your ham every 30 minutes for about 6 hours. This is optional, but it helps to get a nice brown color (and flavor!) of prosciutto. Depending on your oven temperature, you may need about 15 - 20 minutes per side of baking. 7) When your ham has been turned enough, put it in a clean plastic bag and put it into the freezer until you need it. If you don't have time to make prosciutto, you can just freeze the ham and use it when needed. I usually bake the ham one day before I need it, so it will be ready to use. That's it! This recipe is one of a kind I've tried, and it just works perfectly every time. If you have any other prosciutto-making method, feel free to share it here.