country ham

Does the color of the fat around the artery indicate this ham is bad? I just completed my first wet/city cured ham followed by hot smoking. The ham was then frozen. I followed this recipe, adjusted to the weight of the ham, and wet cured in a cooler...

Hello all, New to the forum and curing meats! I've been dry curing my first country ham since the start of June. I used a standard recipe I found from a few sources (scaled down for the size of my ham): 3.2 lbs of kosher salt, 0.8 lbs of brown sugar, 0.16 lbs of black pepper, 0.16 lbs red...