Hams undergo a variety of cures in the South depending upon the producer. A ham for this recipe may be described as dry-cured with salt, sugar (brown or white), or molasses, and it may have been smoked at some point; but it must be dry cured and never subjected to any sort of brine.
There is always the challenge of what to do with leftover ham. Once cooked, cooled, and refrigerated, a salt-cured ham can easily last a month; there is no rush to dispose of it as with fresh foods. It w