Prosciutto

• 1 fresh ham with skin
• 4 pounds coarse salt
• 1 pound

Mix a dry cure with the coarse salt, sugar, and saltpeter. Weigh the ham, then put it onto a wooden worktable or countertop. Rub it well with the salt cure, packing the cure around the bone at either end. Place the ham in a wooden box and store it in a cool place (between 36°F and 40°F) for 2 days for each pound of ham. Check the ham every 7 days. If the salt has melted and run off, resalt the