Wanted to share my adventure in curing/smoking a fresh pork leg into a ham. A HUGE THANKS to POP's in giving me the tutorial and recipe/confidence to try this!
First I used Pop's cure to do this:
1 gal. cold water
1 cup salt
1 cup sugar
1 cup brown sugar
1 tbsp. DQ Cure (or any #1 cure, but not Tenderquick with salt added)
To this I added 2 Tablespoons of cinnamon, 1 Tablespoon of cloves, 1 Tablespoon of mustard seed, 1 Tablespoon of red pepper flakes and 1 Tablespoon of coriander seed. I boiled all ingredients and allowed to cool.
I took at least 20 percent of the cure and injected it and then placed it into 2 double bagged 5 gallon ziplocks and placed it into the fridge for 28 days(should have gone for 30 but 28 landed me onto the weekend). Pictures as follows: