BS
You're obviously a little retarded.
Unless you're eating raw, twitchy meat, all meat has been treated in some way - even if it's just by being boiled or fried.
Traditional ham is cold smoked over smoke from various wood chips/flours and brushed with a homemade sauce periodically.
I do it this way myself, there is no chemistry involved, all natural ingredients.
My ham needs at least 3 months until it is ready to eat.
It has been done this way for many centuries, preserving the ham.