Alright, you probably have noticed a lot of cultures seem to have specialty items only found in that part of the world. And to a point that is true, but it is pretty easy to quantify those items in the procedure they require.
Baleron isn't all that unlike our American variety of Canadian bacon. The cut of meat changes, perhaps the salinity of the brine, a spice or two, and the smoking wood and time, but those are just nuances of a brining/hot smoke combo.
You could say that Baleron is better because the fat is woven in to the meat as opposed to the back fat found on Canadian bacon and it is worth giving a shot.
But don't bog yourself down with translations and things like that on this one. We just had a Chinese member asking about Italian sausage. Everyone wants the exotic, even if that exotic isn't all that different from what they have at home.
Follow good practices such as rinsing/soaking the meat post brine to equalize the meat and don't skip out on letting the meat breathe in the refrigerator overnight to form a pellicle (dissolved proteins that migrate to the surface of the meat, making it sticky and easy for smoke to cling on to.)
A big decision will be how you "press" it. You will probably need a casing that is at least 5" in diameter, but even that could take some patience. At that point you should consider trussing it up very nice and tight. This will help aesthetically, but it is more for uniform cooking.
Allow the surface of the meat to dry out before you begin smoking, and definitely get some very nice color on that. Waldemar Kozik (in the Marianski books) has sent me some of his products and they are definitely smoky! I think he is using a much lower temperature smoke because the color of the finished product is always more on the red side.
Whole muscle pork is done at 145 F, but you can go a bit higher if you'd like. Just don't exceed 150 F, because the carry over cooking will increase the internal temperature substantially on a whole muscle that large.
Lastly, hang that meat overnight or for several days in a cellar or a dry cool place. That will allow the color to intensify and flavors to develop.
Another tip they do in Poland is to "paint" the ham. A mixture of paprika, Maggi soy sauce, and optional brown sugar give the ham a beautiful sheen. Allow that mixture to settle in for at least 12 hours and you will have a stunning product every time.
As far as a recipe - I would just follow the basic Canadian bacon method, as the surface to mass ratios are quite similar. Additionally, I wouldn`t add the spices to the brine. I would dust them evenly over the meat as it is forming its pellicle. That way, you will get more bang for your buck.
Sorry any grammatical or spelling errors. We had the Washington Post here Wed, our first sausage class last night, a 5 course dinner for 4 Sunday - not two mention the two legs of beef, whole pig, 5 bellies, 5 picnics, 30 racks of ribs, and 6 ducks that need attending.
BUT - I promise I will log on and follow up with any questions or recipes you might need. Also, I already talked to Waldemar Kozik about this topic and he is sending me some additional resources and references.