Most people prefer to buy a ready-to-eat ham. That is most likely what you will find in your local grocery store. It is already cured and cooked. If you buy a ready-to-eat ham...it is just that...ready to eat. The only thing to do with this type ham is heat (if you prefer) and slice. Actually, most ready-to-eat hams are also pre-sliced.
The following recipe is to cure your own raw, uncooked, uncured ham. DO NOT USE THIS RECIPE FOR A READY-TO-EAT, PRE COOKED, CURED HAM. The process is time consuming so you should plan ahead.
If you are unfamiliar with corned ham, you may be surprised to know that corn has nothing to do with it. Corning means curing with salt. This process is what people years ago had to do because there were no ready-to-eat hams available in markets.
To repeat, this recipe requires a fresh ham, not a pre-cooked ham, which may be difficult to find so you might have to shop around.
The recipe states to use a non-reactive pan to refrigerate the ham. Non-reactive means that the metal does NOT react with acidic foods such as vinegar, salt or tomatoes (which can cause off-flavor to the food). Non-reactive pans are made of clay, enamel, glass, plastic, or stainless steel. We suggest using a plastic or stainless steel pan. Avoid cast iron, copper and aluminum (unless it has a non-reactive coating),