Making Your Own Ham

I have been thinking of making my own Parma-style ham. Has anyone done that? From what little I have found on the net it seems the process is just to salt it for a few weeks and then hang it for a year. I’d like to build an outside shed to hang it but am not sure if the weather in Oregon would be too extreme.

I’d appreciate any pointers.

Um, isn’t the weather in Portland OR just about the LEAST extreme in the continental U.S.?

Yeah, that does sound kinda stoopid. But it does get below freezing occasionally and we had several days in the 100’s a couple of weeks ago.