mk wrote:

> I'm trying to make a ham similar to a ham you would buy in the grocery
> store. I'm pretty new to this as you probably can tell. So far I've
> smoked kielbasa, chicken, and a turkey, which i must say was the best
> turkey I've ever had.

If that's the case then you'll want a longer curing time.
The Morton Meat Curing Guide recommends 2 days per pound. I
can confirm that it does take this long to get a full cure
on a big cut like a ham.

Also, I'd bone it out before curing. The bone area is the
most susceptible to spoilage. I wouldn't try curing a bone-in
ham until you get some more experience.

Here's a good recipe. There's other good info on this
site also, so you might want to take a look around.

<http://lpoli.50webs.com/index_files/Smoked%20Ham.pdf>

The Morton Meat Curing Guide is a straightforward, simple
to understand book on curing meats. It's well suited for
first timers.

<http://www.c-els.com/sfCatalog.asp?sn=E032120020070034&pchid=10196>

--
Reg