Whether tunnel-boned or stitched, and in either case salted on the inside, your leg should now be weighed: make a note of the weight.
Pour salt in a layer about 2cm thick over the base of the wine case.
Sprinkle the cracked peppercorns and coriander seeds over the salt and place the leg in the box with the lean, meaty side down and wide skin side facing up.
Pour the rest of the salt in an even layer over the leg until every bit of it is covered by at least 2cm of salt. Cover with a piece of wood or plastic that just fits inside the wine box and covers as much as possible of the leg.
Place a large weight (a stone or a concrete block will do) weighing 1½–2 times the weight of the leg on top of the board.
Leave the box in a cool, dry larder or cellar and check regularly to ensure that no mice or rats have been burrowing into the salt to get at your ham!
The weight of the ham will determine how long it should be salted: it should be left for no fewer than 3 days per kilo and no more than 4 (the latter is ‘safer’ but your ham may turn out a little on the salty side).
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