I can remember as a youngster watching my Dad cure hams. The process entailed a cure of salt, brown sugar, black pepper, red pepper and I think some other things. It was cured in a cold environment (back then we did all of it at home in the winter). We looked for cold days to kill the pork and process it. Sorry but I don't remember the exact formula for the cure.
Now days, I suspect your best approach is to buy some Morton's Salt Cure. You'll need to rub the hams thoroughly, wrap them is a bag (we used to use pillow cases) and hang or store them in a refrigerated environment for about five to six weeks. Look for the Morton's Salt cure and I'll bet the full instructions are on the box. If you have the environment to cure your own hams, you'll get a lot of satisfaction from the process but just a heads up ..... it can be tricky. It's not hard to loose a ham. If you're really serious about it, Google it up, read a lot and be on the look out for a box of Morton's salt cure.
Edit: Jabo, I went into Google and found this site -- http://www.sugarmountainhome.com/liv...uringmeat.html
-- it's a lot more thorough than my recollections. Also, now that I read and think more, it's Mortons SUGAR Cure that works. The site referenced also mentions that. It's really not as difficult as it sounds. Good cure application and cool temp are the keys. Good luck. Bill