The ham is then lightly smoked over oak chippings, then usually aged for at least a month after smoking.
The outside is a blackish-brown.
A whole one will weigh 14 to 18 pounds (6 ⅓ to 8 kg); a half one will weigh 8 to 10 pounds (3 ½ to 4 ½ kg.)
Cider-cured ones are quite sweet.
To cook: soak overnight in water. Then discard water, wrap in foil, place in a roasting pan with about 2 inches (5 cm) of cider (hard cider) in it, and bake in an oven heated to 350 F (180 C), allowing about 25 minutes per pound, until internal temperature reaches 160 F (71 C). Let rest for a few minutes, covered, before serving.