This is the traditional way to make a ham for the smorgasbord served on Christmas Eve in Sweden. I grew up eating this wonderful dish, and look forward to it ever year. It's really an investment of time- yes, it takes two weeks to make. But, most of that is hands-off; and the result is well worth it. This recipe was written before commercial refrigeration was available, and I'm posting it the old fashioned way. If you have room in your fridge to keep a 10-12 pound ham for two weeks- be my guest. I just put it in my unheated (and VERY cool) laundry room to cure and brine. I do, of course, refrigerate the leftovers.