That ain't just hangin' up to dry. Those hams are cold smoked. I'd lay odds that they're brined before placed in a salt box. They're just a traditional whole ham. So, now I know what a "country ham" is.

The hams that you buy, in a grocery store, are injected ... not aged and definitely not long smoked. The cure and flavor come from the chemicals. Long ago, I had a smoke house, built it solely for my own use .... I'd smoke my hams with maple ... around two to three weeks. It's cold smoking ... temps never get high. For cheese, I'd use apple, cherry, pecan, or hickory depending upon the cheese. And, cured then cold smoked sausage ... people have sold their soul for less.