Curing whole hams or seperate?

[gunpowder]

I am doing my first hams from a young prolapsed hog I processed Friday. Back legs are 15# each. I wonder is it would be better to separate them into butt and shank? More manageable and makes more sense for meals.

My plans for my brine (per 1 gal distilled water):

• 1 cup pickling salt (to make 7% brine-less salty)
• 1.5 cups dark brown sugar
• 6 tsp of Sure Cure/6.25 nitrate (20% pump rate = 4-7 days cure time)
  
• 1 cup Pickling Spice

Not sure on the amt for pickling spice. My recipe just lists it as one of many options to add for flavor.

Look right? Never done this and don't want my wife exposed to Botulism since she has had cancer for 13 yrs.

 

[daveomak]

May I suggest this method I developed.... Makes some pretty darn good ham....
https://www.smokingmeatforums.com/threads/ham-from-fresh-picnics-update-10-21-money.236375/

 

[chopsaw]

Take a look at Dave's method . Makes a fantastic ham . I've done a picnic and a butt that way . Both were some of the best ham I've eaten .

 

[gunpowder]

Have everything but Amesphos. Can that be sourced locally? I hate to postpone any longer as the meat can't sit in fridge forever.

 

[daveomak]

2 DAYS... or less at Amazon.... and it's Kosher... use 0.3 - 0.5% based on meat weight...