Poor Man's Prosciutto

You're looking at a roughly 3lb. boneless ham(or portion thereof). Since the uptake of the actual prosciutto is both time consuming and intimidating, I decided to go with a boneless rendition of a Len Poli recipe. I have every desire to tackle the king of all cured meats, just not the ability to properly babysit an entire hog's leg for about a year. This will have to do......for now. Anyway, I went with a cure of fresh thyme, fresh garlic, coriander and fennel seed, along with the usual salt, pepper, sugar and cure #2. Poli's recipe called for a 5 day cure of 400-500g chunks. However, it looked in his picture like there were several chunks stuffed together in the ham stocking. I am choosing to cure it in one, solid piece for 10 days. As far as the drying, I'll play that by ear. Most likely, right around the time Mr. Poli suggests.