I absolutely love spanish serrano ham and always buy a whole leg to bring home when I visit my friends there. I know you can buy it sliced in this country but it is sooo expensive. What I would really love is to make something like this at home. Does anyone have a recipe / process for curing ham in this way that's practical for someone to make just one of in a rather small kitchen ? Any suggestions would be great, for this type of ham or any other types of home curing - I'm keen to try some. Also any advice on what sort of pork to buy.

The following url is from Virginia State University and deals comprehensively with the issues you'll face in the home-curing of ham. See how you get on. May I commend you for even considering this at home. The one virtue you'll need in abundance is patience whilst the ham is maturing. Good luck.
www.ext.vt.edu/pubs/foods/458-872/458-872.html

It is not easy to produce Spanish ham at home, since this a product related to climatic conditions, specific feed and much more special conditions which make this ham so unique. The highest quality Spanish serrano ham is the Iberian Ham. You can learn everything about the curing process and so on at www.lopezortega.com. The best is that you also can buy a whole leg (also sliced) and they send directly to you. I bought one some weeks ago and it is... simple delicious !!!! I am Spanish, so I know what I am talking about

I was surfing, trying to find some about Spanish ham when get this message from PaulNash. I have entered in that web (www.lopezortega.com)...and I just have ordered a sliced pack. It looks very nice. I will let you know about when I receive it.

López Ortega is a company in Madrid and they supply really good stuff.
But don't forget other brands like ours ( www.angelesmolina.com ) which is one of the most outstanding jamón ibérico brands in Spain.

hasta la vista