It was me that referred to the Missouri ham place. I get one every year for Christmas; for the Christmas hams, they cure them and then hang them for four or five months. I place my order in August or so, and it arrives the week before Christmas. BE SURE to have them cook it, for an additional $2. It's a real pain to do it yourself- it has to be COMPLETELY submerged in water and cooked for five or six hours. Then you remove the hide and finish it in the oven with cloves and maybe an orange-brown sugar glaze. (They send instructions with each one.) This year's ham was a 16-pounder; it came to $54 including cooking and shipping.
It's ESICAR'S SMOKEHOUSE, Cape Girardeau, MO 573-335-9283.
They also smoke and will ship sausage, bacon, and cheese (it's a process cheese, but nice and smoky.)
The rest of the year, they hang the hams for about two months, but they're still a delicious country ham. They will also supply a half-ham and will de-bone on request.