Hi, My name is Gar and I live and work in S. Korea. I have a Great Outdoors Smokey Mountain Series gas smoker and a couple of Weber grills. I've been experimenting with making home-cured hams, but have still not "dialed it in." I suspect I'm not using enough leg cure to get the pink color I'm looking for. Anyone got a sure-fire recipe for curing a ham at home?