New to Ham

[NWsmoker]

I have a Twenty pound Leg of Pork, and was looking for opinions on the best way to make this into a ham?

TO inject or not?

Bone in or out?

simple salt sugar brine with  instacure#1?

on a side note this is a great place with some friendly folks, and a depth that is simply amazing.

[Quarlow]

Sounds like you are on the right track. I haven't done one but others have. You will probably want to inject. I would leave the bone in. The brine sounds good cause you don't want to put to much flavourings in or you will mask the ham taste. Not sure about the instacure #1 or tenderquick but you will have to decide on fresh ham or cured ham. One of the knowledgeable staff members will be along soon to answer all your questions. Don't use me as a guideline. These other folks know there stuff. I am just grabbing little bits I have retained from this forum on the subject.

[GusRobin]

Sorry no one answered you sooner. Took me a while to find the threads I was looking for,
Yes, I would both brine and inject. You should inject about 15% by weight.

I left the bone in mostly because I am no good a de-boning.

I used TenPoint 5's recipe for the brine:
see this thread (it is near the end of the thread)
http://forum.bradleysmoker.com/index.php?topic=8442.30

Here is the thread of the ham I did.
http://forum.bradleysmoker.com/index.php?topic=17873.0

Hope this helps. Post if  you have any other questions.

[Quarlow]

Hey what do you mean (Sorry no one answered you sooner. ) What am I chopped meat here.  :D :D :D

[GusRobin]

ooops.  ::) ::) Sorry, been a long day. Making jerky for the first time.

[Habanero Smoker]

Hi NWsmoker;

Welcome to the forum.

Here is another recipe for curing and smoking a ham.
Smoked Cured Ham