Jambon sec ready to eat

The last time we tried curing a whole ham was many years ago and suffice to say it was by no means a success! This time we tried a smaller piece, having first marinaded it in home produced ‘eau de vie’, herbs, salt & spices for a few days, then we hung it in the cool & airy cellar for a month. It was good in terms of texture, colour, taste but rather too salty….