Hey Dutch,I use the sugar cure method when I do Hams and bacons.
Sugar Cure for 25 lbs.of meat
5 Quarts ice water 38-40 F
1 lb. salt
1 1/4 cups dextrose[corn sugar]
2/3 cup Instacure #1 [Purchased from The Sausage Maker]
I disolve all this in 40 deg. ice water with the hams at an internal temp of 38-40 deg.Weigh your green ham or bacon and using a large injector needle pump them with 10% cure by weight of the green weight.A 10 lb. ham would get 1 lb. of the liquid cure.Using the same portions as above,minus the water,throughly rub the entire ham or bacon down with this dry rub.Let sit at 38-40 deg,or as close as you can keep them to that temp,for 5 to 7 days.Wash them off to remove excess cure but DONT SOAK.I then hang them at room temp. until the dry good,a couple of hours,then I smoke them at 120 deg. for 8 hours with draft wide open.Then I smoke for 8 more hours at 125 deg. for another 8 hours with draft 1/2 open.If you want it fully cooked raise temps to 170 deg. and cook until internal temp. reaches 158 deg and there you go.