I want to make a Easter ham this year and as usual I wait until the last minute for it. So I got a bone-in port butt. Its 7.38 lb. I will be using pops brine which says 10-14 days for a butt ham. So I have to figure out how to de - bone and tie this thing up, then get her in the brine by tomorrow evening. Then hope it is cured all the way. Here is my little brine needle. In this pic you can kind of see one hole, their is another one on the other side just a little bit up the needle. So I am hoping to get some help from our ham guys here and anyone who want to tag along with me and my first ham attempt. Thanks.