I would like to learn how to do this. My wife says my father-in-law (her dad) did this every winter up in Tennessee, but he died 6 years ago. So sorry I never asked him how. I know you make a wood box out of poplar wood or oak, put the raw (never before frozen) ham leg in, cover in salt, and wait about 7 days, take out the ham, rinse it off, then repeat for another 2-3 weeks. I thought you cured the ham one day for per pound of leg, not sure. Can someone help fill in the gaps, or share your recipe? There's a guy, Bill ______ forgot his last name, who cures hams at Rocket City Meats. I have some building materials in my back yard, lots of left over brick and some pine boards and have flirted with the idea of building me a small smoke house to cold smoke cured hams. Anybody else out there who does this?