My local deli carries a smoked ham from Broadbent Farm in Cadiz, Kentucky that is heavenly. It is virtually a proscuitto. I am dying to try this for myself. Any ideas on how to duplicate this lovely ham? This is the description: "A family-owned operation in Cadiz, Kentucky since the 1920s. At Broadbent, the legs of Kentucky raised, heirloom-variety Duroc pigs are slow-cured the old-fashioned way with salt, brown sugar and honey and then cold–smoked over hickory. The result speaks for itself: delicate, moist texture; sweet, smoky, savory flavors."