Recently I have been trying to cure and smoke my own ham. Where I seem to be having success in the taste department, there is one problem that seems to keep arising. There is ALWAYS a spot in the middle of the ham that is slightly discolored (it looks like normal pork rather than having the pinkish hue the rest of the ham does). I first thought I wasn't soaking the pork in the brine long enough, then I thought I wasn't smoking it long enough. I lengthened the time of both, but to no avail. I first used the calculation of bringing the pork 1 day per 2 pounds but the spot in the center was about the size of a baseball. I slowly lengthened the time of each every time I made a new ham but I still have that spot. It is a little smaller but I am afraid of bringing it for to long. My brine consists of kosher salt, pink curing salt, turbanido sugar, fresh ground all spice and cloves and water. The last roast I just did was 10lbs. It was in the brine for 11 days and I smoked it for 9 hrs at 225 with hickory chips. Any suggestions?