Ham question

Yes.
The amount of cure you use is going to depend on how you're curing.



~Martin

Keep the ratio of cure the same, the amount of time you leave it in the cure will be a little shorter though, so instead of like 3-4 weeks for a whole ham you will probably be able to pull it at 2-3 weeks. I use Pop's recipie of 1 gal water, 1 tbsp cure #1, 1 cup salt, 1 cup sugar, 1 cup brown sugar. You can play with the ingredients for taste, but the cure ratio should stay about the same as I understand it.