You will need to inject the curing solution along the bones and in the joints to prevent bone sour. It will need to be refered for 2 weeks or longer while sitting in a curing solution... I suggest using Pops brining solution..
Well somehow I'm just finding out the ham we're picking up was already cured by the butcher so it looks like I'll just be smoking it, wich is fine but I was really excited about using pops curing method. That's for so much useful info . I love learning from the wealth of knowledge on this site , you can't beat it . I'm moving on to the smoking phase of the big ole ham