I tried my hand at curing sweet hams in the Westmoreland way, and I must say, the process was both a journey back in time and a testament to the resourcefulness of our ancestors. The most delightful surprise was the transformation of the beer into a thick, syrupy brine after just a quarter-hour on the stove. It was like watching a magical potion come to life, and it filled my kitchen with an intoxicating aroma that was equal parts sweet and savory. This recipe is perfect for the patient home cook who enjoys the process as much as the result. The daily rubbing and turning of the hams became a comforting ritual, and the anticipation of the final product made the month-long wait feel like a pleasant countdown. The smoked hams were a hit at our family gathering, and the rich, sweet flavor was a testament to the simplicity and effectiveness of this old-world technique. I found that the hams were particularly good sliced thin and served on homemade bread with a dollop of mustard.