The well- prepared ham is placed in a large wooden vessel and is covered with salt, if desired, you can put some bacon on, also covered in salt.
Leaving it to stand for two months (minimum 45 days). Then take it out, clean and well rub with spices, or even make a mixture with some red wine. Leave it in the oven or hang in a ventilated and dry place to dry.
During the first 2-3 days, remove the ham and bake it in a preheated 428°F (220 °C) oven for 15-20 minutes, then let it dry again. It should is ready for use after about two months.
Preparing a nice cured ham depends very much on microclimate and if the air is not clean, the result may not be good at all.
Baking helps greatly if you do not have traditional rural ham- dryers.