So, after doing bacon, CB, pancetta and sausages, the next step was to take the plunge and go for a ham. I ordered 2 from my local butcher and they came in today. I'll be following the recipes from Charcuterie for the brown sugar ham, and the blackstrap molasses country ham. Gonna stick with known recipes until I develop some of my own skill/procedure for doing these. The bigger of the 2 came in at 12.9 KG(28lb) and the smaller was 10.37kg(22lb) First up was the larger ham into the brown sugar brine(I went with the larger one as it will be injected, the other recipe will not) Turned out the only bucket I had large enough was my brewing bucket. Looks like I'll be off to the U-brew for a new bucket and more supplies for my other hobby. Ensured I injected a sufficient amount of brine(10% of total weight of the ham, 2.8lbs) in along the bones and into the meat. Next, mixed up the molasses, dark rum, and brown sugar, salt, juniper, cayenne pepper, and cure #2 for the country ham. Here she is in the bucket. Now the count down begins. I will update as progess happens... Happy smoking everyone.