On Wed, 07 Oct 2009 08:39:00 -0700, Ranee at Arabian Knits
> wrote:

> I'm assuming this is for a higher quality product than the packed in
>liquid hams at the grocery store. I just don't imagine that they cure
>them that long and still sell them at the prices they do.

The recipe is for prosciutto.
>
> We have an extra fridge that we are going to set up here for drinks,
>extra produce and the use of the freezer, that seems like the perfect
>place for curing a ham for 6-12 months. Maybe one at 6 months and
>another at 12, just for research.
>
Check with Ruhlman's book. As I recall, he rcommends hanging the ham
at ca 55-60F and ca. 60% humidity. But I may be really wrong about
those numbers. Your fridge might be too chilly and too dry.
--

modom