This is my first attempt at a "ham". Even though it's a picnic. Using Ruhlman's book and basing it on the American-Style Brown Sugar Glazed Holiday Ham recipe.
My question focuses on the fact that it calls for a 12-15 lb ham- aitch removed.
My picnic is 7.43 lbs, bone in. I will be injecting the brice/cure.
But do I cut in half the salt from the recipe's 1-1/2 cups per gallon of H20 as well as the pink salt in half from 1.5 oz. per gallon.
I'm thinking halve the kosher salt but use the full amount of pink salt. Don't want the ham to salty.
And stick with the 1/2 a day per pound submerged.
Thanks in advance