We then worked with a ham curing company that began curing hams in the 1940’s, and though as lot has changed in the ham curing business since then, they remember how hams were cured back then, very slowly, and for longer periods of time.
We have sampled these hams at 12 months, 15 months, and 18 months of age and so far they have exceeded our expectations in flavor, texture, and quality. Of course, you and your staff and guests will be the final judge.