Real Country Ham

I have not had a "real" ham in many a moon..... I am 66 and can still remember hog butchering day back in the day. Several family members gathered the hogs up at one place, usually 30 to 45 days before butchering day to "fatten them up". Meats were shared among the families and lard rendered, and a feast followed. I can remember my Father buying a special curing salt and the ham(s) were coated and placed in a wooden bin in the barn. Every day or two it was our job to go and rub salt on the ham and turn it. After several weeks, meat was cut off and cooked as was needed in the house. We never had a smokehouse or hung the meat in a bag. This was all done in the Fall, usually after the first good frost and the air was cool. I think this was the secret to a good ham.....