Debone and trim the ham into a uniform shape as shown in the instruction video in the post above.
Weigh the meat in grams. Calculate how much of each ingredient you will need. If the meat weighs 1,650 grams, you will need 27.5 x 1.65 = 45.4 grams of salt, etc.
Tie the meat with butchers twine as shown in the picture to give it a nice, rounded shape.
Mix the salt, Cure #2, and black pepper together and apply evenly to the meat. Vacuum seal. Alternatively, you can place the meat and all the extra salt and pepper in a Ziploc bag and expel as much air as possible.
Refrigerate for 14 days flipping the bag daily or so.
After 2 weeks in the fridge, remove the meat from the bag, scrape the surface with the dull side of a knife.
Insert the meat into a beef bung or a similar large natural casing, tie on both ends, prickle small holes all over with a sterilized needle, and truss with butchers twine.
Weigh the meat and write it down on a tag. Add the date and attach the tag to the meat.
Hang and dry in the curing chamber for about 7 days as per the schedule below in the note section.
Mature in the curing chamber at 55F - 57F (13C - 14C) and 76% - 80% Rh for 7-8 months.
When the meat is ready, remove the twine and the casing, slice paper-thin and enjoy. If the meat is too dry, soak in wine as per the notes in the post above.