Get ready for some "red-eye" gravy. Can't tell if the skin's still on or not. Always did ours with the skin on, hang 'em from rafters and enjoy months later. Smoked makes them even better. Check out "Burgers' Smokehouse" website to see what an authentic country cured ham sells for. They've been doing this, selling world wide for many, many years. Curing hams is part skill, part art, part luck. Go for it !
When you test a cured ham, always take a plug from deep inside. Sometimes the outside's good but the middle is rotten. The "ham breakfast" at Missouri's state fair and county fairs is an old tradition. Champion hams can bring well over $1,000 - nearly all bought by politicians and farm-oriented organizations.