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
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.
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.