I mixed a gallon of Pop's brine and injected one of the hind hams from my pig. I injected along the bones and joints with a pointed injector tip. After that I switched to a broadcast tip and pumped brine into the rest of the ham. The ham was 24lbs so it is a big piece of meat to cure whole so I put a lot of brine in it. I put it in my (free) frosting bucket from Sam's club and added another gallon of Pop's brine so the whole ham will be covered. I'm going to smoke it the Thursday before Memorial day (23 days) and smoke it to 130 degrees (partially cooked). It will go in the refrigerator until Memorial day. The time in the refrigerator will let the ham texture set up before the final cook.
Here is how I mixed Pop's brine:
1 gal water
1 Tbs cure #1
3/4 cup white sugar
3/4 cup pickling salt
1 cup brown sugar
I carried this full bucket covered with Ceran wrap all the way down to the basement fridge without spilling a drop.