We have detailed several times in the past about how difficult (and expensive) it is to find a good cured smoked ham here in Ecuador. The hams that are available are imported and therefore cost too much and, even if one does foot the cost, they do not have the taste Mary and I crave for holiday dinners. Some time ago Mary set out to solve this problem and learned how to cure/brine a pork leg and I learned how to smoke and glaze the cured meat to create a ham worthy of serving up to guests.
Well, we did it again!
Living It Up in Ecuador 