If you want to cure a country ham you will need a place that is going to stay around 40 to 48 degrees. You can make a dry cure for your ham by mixing equal parts of ground sea salt, ground black pepper, and brown sugar. Spread it all over the ham and store the ham at 40 to 48 degrees for 3 - 4 weeks and you will have a cured ham. You can if you wish place a layer of the dry cure in a wooden box and then put the ham in the box. cover the ham with the dry cure and if you have it in the right temperature range you will have a delicious cured ham.