Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Any of them work well, fresh cooks like you would butt except you take to 160 internal.
Parially cooked smoke intill you hit 140 internal.
Fully cooked 140 is plenty for an internal.
Yes , you have to add Prague Powder, Mortonâ€[emoji]8482[/emoji]s Tenderquick or some other type of cure (in accurate measures!) to your brine or curing rub other than just kosher/pickling salt. It actually is what makes your ham pink, and gives it that flavor of cured ham. It usually takes about a week in a brine, sometimes weeks in a dry rub.
country cured ham can take months and is done with a dry rub. City cured, or wet cured hams take about a week to 10 days. I am going to buy my fresh ham right now