Following Mr T's awesome guide on making country hams....I embarked on this project nearly a year ago..... 65 Days of Cure 20 Days of Equalization 40hrs of Cold Smoke 9 Months of Aging Simmered for 6hrs Chilled ovenight Honey Glazed and baked for Easter Dinner........ Sliced with some baked veges and home made slaw... The family loved it....personally...I dont think the effort to reward ratio is worth it. Dont get me wrong..it was tasty enough but not measurably better than other hams I've made in 2 months. I'll do another one some time in the future, but for now I think i'll stick with the "city" hams. Thanks for looking.