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
Ben Meyer, of Grain & Gristle, makes his own (outstanding!) cured and smoked bacon on a weekly basis for his restaurant. He clearly demonstrates the steps in this video so you can too. So much better than store bought!