If you want to approach "Country Ham" you will need to completely bury your whole, fresh hog leg (no foot) in coarse salt for ten days, then rinse and then hickory smoke for about four days, and you'll be well on your way.
All that's left is to hang it to dry out in a cool place - not refrigerated.
For about a year.
This is God's gift to your taste buds. It's like Prosciutto, but a little different process and taste.
If you don't want to wait that long,...