I'm doing a Southern-style country ham this year, which I started tonight.
The cure included kosher salt, Prague Powder #2 (salt with both nitrite and nitrate added), black strap molasses, brown sugar, dark rum, and a variety of spices. That turned into a thick, sticky mass that I smeared over my Berkshire ham. Now it's into the vegetable crisper for 2 weeks to cure.
UPDATE:
The same ham after curing and smoking.
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