Dry cured ham is ham preserved by rubbing curing agents, principally salt with nitrite or nitrate, in dry form over the meat surface rather than by immersion in brine, allowing slow, even penetration over weeks. Some dry cured hams are cooked after curing, as with York ham, while others are dried and matured for months into ready-to-eat specialities like prosciutto and Serrano. The long process develops complex flavour through controlled proteolysis and lipolysis while salt and reduced water activity ensure safety. Critical controls include salt distribution, temperature and humidity during maturation, and protection from mites and moulds, with quality judged by texture, aroma depth, and sliceability.