At the end of May. I am going to purchase a Pork Butt roast. I plan on turning that to a ham roast. Once it is finished brining, I will smoke it. What I plan on doing with that ham, is cut some off for small chunks and grind the rest, then add spices, of which I have no idea what ones to use, although the traditional pink salt I know is a No No, then I will add the cubes, mix them in then stuff into pork casings. I will then smoke the sausage. The question I have is, what spices should I use, I have several kielbasa recipes around here. Should I stick with one of those or head in different direction. In searching the internet, I have found no recipe for ham kielbasa. Any help would be very appreciated!