Mix salt, red pepper, black pepper and brown sugar in a bowl and set aside, this is your curing mix.
With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water and pat dry.
Put a layer of curing mix ¼” – ½” deep on a tray to act as a bed for the ham.
Place the ham on top of the layer of curing mix.
At the H-bone (hip) and the hock joints, cut slits down to the bone then pack with as much of the salt mixture as possible.
Rub and cover the rest of the ham with the curing mix.
Leave the tray in a cool place (such as a refrigerator or a cooler packed with ice) for 18 days at 36-40 degrees.
Cure for 18 days (or more - see recipe notes).
Once the ham is cured, rinse well with cool water then smoke it, cook it or freeze it for later (see recipe notes for cooking tips).