[Bionic]

Thanks Eve,
I have ordered some muslin so should be ready to go by the time the meat is ready for pickup.
Sally

[Eve]

It'll be fab!   
You can't really overdo the salt on ham, somehow it always works out. We use pieces of a cast iron bath (suitable cleaned and wrapped in tea towels and clingfilm) as the weight during curing. The pillow case is because the very first year we didn't realise in time we wouldn't have enough muslin - it was a Sunday - but a quick dash to a big Tesco sorted it.   
6 months of hanging in a dark, cool place and that ham will be beautiful!   
I'm thinking of adding herbs to one of the next lot of hams...    I'll shut up now, I can talk about these things for ages