Rookie curing question

[old golfer guy]

Want to cure and smoke a whole ham for Fri. after Thanksgiving. Was supposed to pick the fresh leg up tomorrow, butcher just called and said his whole seller can't deliver until next Tue. the 14th. I think that is enough time to inject, brine and smoke. First timer here so I am looking for you vets to hold my hand thru this process and let me know if I have enough time. Butcher said the leg will be between 15 and 20 lbs.
Thanks
Dale

 

[tropics]

http://smokingmeatforums.com/index.php?search/62554/&q=Easter+Ham&o=relevance&c[node]=3102
Richie lots of reading to help you!!

 

[daveomak]

http://smokingmeatforums.com/index.php?threads/ham-from-fresh-picnics-update-10-21-money.236375/

Above is a method for making pig into ham in about a week...