Just a reminder for everyone thats planning on curing a ham for Easter. Get those babies in the brine here soon depending on their size and your exact plans. Just got finished preping mine and got it in the brine this afternoon. Plan to pull it from the brine a day or two before Easter to let it dry and then smoke early Easter morning for dinner. I managed to get one on sale last Xmas for 49 cents a pound!! so i bought the last one they had and put it in my deep freezer. Hopefully this one will be as good as the last 3 i have made from fresh ones. Thank you again Pops for your original post/how to that gave me the confidence to give it a try!