I guess we are spoiled here, being near the original settlement. Plenty of small companies (and a big one) still doing "country hams" . . . everyone has a favorite.
And here's info on how to cure your own (very similar to what's stated above, slight variation) . . . no need to cook. Curing is preserving ! http://pubs.ext.vt.edu/458/458-223/458-223.html
We do tend to soak/cook before eating though. You have to really "dry down" a ham extremely to eat safely w/out cooking. Almost like a jerky.
Cured Ham
