Simple? Do I wet cure it? Never done before.

Get a five pound bag of mortens sugar cure and read the directions. It what we use and it works good

I remember my grandparents rubbing down a ham in the salt box in the smokehouse then hanging it to smoke.
Don’t remember how many days it stayed covered in salt box or how many days they smoked the hams.
Some fine eating tho.
Good luck

there is some good reading plus recipes on this site ..scroll down to the curing section

http://forum.sausagemaking.org/index.php?sid=b2116773c12da5380d59aa95507039eb

This looks easy enough. If we had pigs here I would try it. Maybe young black bear would work. I been ordering country ham on ebay. Just got a nice one in the other day.

I like a brine cure.

We use Mortens tender quick in a tote, 3 bags and enough water that an egg still bobs will do both hams and become well. Let the hams in for 3 weeks at 40 degrees or close to it and the bacons for 5-7 days.