I tried Phrasty's recipe for curing ham
4 4 lb hams in the brine
after 3 days
after a short fresh water soak and dry, on to smoke with apple and cherry.
pulled the small one off at 160*
the other 3
My refrigerator may be too cold because the center did not get cured
They still made good sammies.
Next time I'll leave then in the brine longer and measure the temp after a couple of days.
Thanks for looking.