Seeing Pop's thread From hog leg to Easter Ham gave me the inspiration and courage to try it myself. I bought a 21lbs fresh ham, brought it home and trimmed the fat cap and skin off a bit. Then I made up 2 gallons of brine and injected per Pop's instructions. For the brine I used Pops recipe with the exception I only used 3/4 cup salt and I used 1 1/4 cup of honey instead of white sugar. I put it in the brine on Nov 14th, and pulled it on Dec 15 AM and let it sit in fridge until this morning before starting it in the smoker around 1am. Put it in the smoker early this am and pulled at 145f. It tastes amazing! I had to exercise extreme self control to not eat the entire ham right on the spot. Best ham I have ever tasted, hands down. Heck almost the best thing I have ever tasted at all! I used a combo of about 75% apple 25% hickory wood in my mes 30. Thank you Thank you Thank you Pops!!!!!!!