Dry-cured ham (Kumpyak)

Rub the ham with coarse salt. Place the ham in a bowl on top of a layer of salt. Sprinkle with salt and cover with cling film. Leave to stand in a fridge overnight, turning the ham once or twice. Wash the salt from the ham and rub them with the ground spices. Leave the meat to cure in a cold place away from drafts for 4-5 weeks. Slice thinly and serve as an accompaniment to beer.