Final Placement in Smokehouse (Curing Barn)

What happens here

Transport the bagged hams to a smokehouse (referred to as a curing barn, not for smoking) and hang them from nails or hooks on the ceiling rafters. Ensure adequate airflow around each ham. The hams will cure in this environment for approximately 1 to 1.5 years. The natural mold and yeast present in the air of the specific location contribute unique flavors to the ham, a characteristic of regional curing processes. Throughout the curing period, the hams will naturally warm up and cool down, expanding and contracting, which helps push moisture out and pull salt in, further enhancing preservation.

Goal: Hang the hams in the curing barn for an extended aging process.