Thanks for the replies.
I have it sitting in a solution of water, salt, sugar, cayenne pepper,
white pepper, and white wine. I could not find a place around here that
sold cure so I'll just smoke like this and se what happens.

P.S. I also injected it.

Reg wrote:

> 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>
>