This beastie started its life as a "ham" on the 23rd December 08. It has sat, covered in salt and weighed down with a brick for 3 days per kilo in weight. Already it is much drier due to the salt drawing out moisture and it has a cured ham feel about it.
Finally, a hook was (with some difficulty) pushed into the end of the ham and it was hung in a dry, airy place which happens to be under our verandah.
It will hang there for another 6-9 months air drying before being thinly sliced and scoffed. Our good friend Di, being of Italian stock, can have first bite as she is well qualified in how our "Leicester Ham" tastes compared to the famous Italian Parma or Sorrento ones.