How does one cure a ham?

a. penecillin

b. an iron

Damn Jess you totally beat me!

A day or two before you plan to serve the ham, place in a very large saucepan cover with cool water and let stand 24 hours at room temperature, changing the water 3 to 4 times.

Drain, then place ham on a rack in the same saucepan, add cool water to cover, cover, and bring to a boil over high heat. Skim froth from surface, re-cover, adjust heat so water stays at a slow simmer and cook 25 to 30 minutes per pound or until fork tender and bone feels loose; cool ham in cooking liquid. Preheat oven to 350 degrees F.

Lift ham from liquid, peel off rind, and trim fat to 1/2-inch. Score in a crisscross pattern and stud with cloves. Pat on a thick glaze (brown sugar and bread crumbs is the traditional glaze). Place ham glaze side up on a rack in a shallow roasting pan and bake, uncovered, 45 minutes or until glaze is nicely browned. Transfer ham to serving platter and let cool at least 20 minutes before serving.

someday grasshopper, you too will have lighting wrist reflexs to go along with your rapidly atrophying body from lack of anything but keyboard related movement.

or get it a good psychotherapist

"I must say you steam a mighty fine ham"

Lock Shatner in a sauna.