Prosciutto cotto is just an Italian cooked ham. Not really all that different from good American cooked hams, except maybe for the spicing. Technically, what I made here wasn’t a prosciutto cotto, as I didn’t use a prosciutto, I used a “spalla” or shoulder. No matter, this same method applies to both. I used a shoulder because that’s what was available at the market, and because a whole cooked deboned ham would have been a little unwieldy.
