I highly suggest Pop's thread on curing ham, its like "the" way to do. Here's basically what he says.
“Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.) If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.”
There are dry cures also for country cured hams, Tom has an excellent thread here and his finished product Ooo La la........
But I am thinking Pops is where you need to be, mots of the threads here about curing fresh hams and picnics, are all comming from Pop's..... he's a legend in his own time! Don't tell him that, OMG he'll get a swell head.
And of course he just posted a bone out of a picnic!