Traditional Prosciutto is salted and pressed (slowly) for a few months then dry cured for about 1-3 years. Its the slow pressing that gives Prosciutto its unique silky texture. Some cultures do smoke them to add a distinct flavor, but its not very common.

Prosciutto the word actually does mean just a ham in Italy with a cotto being added for cooked and crudo raw

http://www.ehow.com/how_2044958_make-prosciutto.htm

I found a few recipes online that sound about right.
If you make it keep us informed, I have a buddy that made it with pork. I'd love to hear how a deer ham comes out.