If you want to make a true picnic ham...your going to need to make a pickle brine using the amounts stated by morton's and that shoulder should be pumped to 15 % of its "green weight" ...so if it's a ten pound shoulder it should weigh 11.5 # after pumping .
when you pump with the pickle be sure to start in along side of the 2 bones that are in the shoulder ,so you don't get bone sour ( spoilage inside ) from not curing quick enough ( you can't or shouldn't just soak ) as the center of the meat may spoil before it has time to cure.
after pumping ,the shoulder should be covered with the same brine and left covered in a temperature of about 38* for 10 days.
after curing is complete ,rinse and air dry at room temp ( use a small fan ) to speed the drying till it forms a shine ( pellicle ) that the smoke will adhere to nicely....then slow smoke at approx 165 * till you reach an internal temp of 153 to 155 *...
takes time to make ham ...hope this helps ,Tim.