Begin by trimming the fresh ham of any excess fat or skin, leaving only a thin layer of fat on the meat.

In a large mixing bowl, combine the kosher salt, sugar, black pepper, garlic powder, thyme, rosemary, and juniper berries.

Rub the mixture all over the ham, making sure to cover every inch of the meat.

Place the ham in a large plastic bag and seal it tightly. Place the bag in the refrigerator and let it cure for 2-3 weeks.

After the curing process is complete, remove the ham from the bag and rinse it thoroughly under cold water.

Pat the ham dry with paper towels and wrap it tightly in cheesecloth.

Hang the ham in a cool, dry place with good air circulation, such as a basement or pantry. Let it hang for 6-12 months, depending on how dry and salty you like your prosciutto.

Once the prosciutto is ready, remove it from the cheesecloth and slice it thinly. Enjoy!