Ingredients:

• 1 large ham
• 2 cups fresh garlic
• 4 lbs Kosher salt

Directions:

1. Place ham in the garlic and salt for two weeks, and then just in the salt for the third week (change salt every week)
2. Use a two container system – one with holes that drips into the other
3. After the third week, cover the ham with lard and pepper
4. Let sit in a cold cellar for a year
5. Wipe down with vinegar every so often to keep the mold off