If I stipulate that honey could be used in the recipe, can we discuss making country hams? Since it is March and temperatures are still regularly below zero F my cabin fever has me thinking. Under how cold a condition can country hams be made? I read where core temperatures should stay between 30-35 degrees and in my latitude, we go from beautiful balmy freezing nights and seventies days to average temps in the twenties and lower in a very short time. Anyone familiar with the process will know what my question concerns. What ham curing takes place with the ham frozen hard as a brick?