I have never been a fan of ham. Spiral-sliced, country-style, Black Forest,...doesn't much matter. My take away is almost always . Being the type that always likes to DIY, I tinkered with my version of ham until it came out positively addictive
Cured meats are expensive and packed with chemical insanity. My feralized version is cheap and takes maybe five minutes hands-on. (Plus ten days of so of curing.) I'm not sure if it worked yet, but if it doesn't you can learn from my mistakes!
Pork loin spiced ham with juniper, black pepper, maple syrup and smokey scotch whisky. My smoker is out in the snowy yard, so the scotch whisky adds a little smoke without me dawning my snow boots. Time to embrace Winter!