mk wrote:

> 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.

Nothing wrong with that. You don't absolutely need to use
nitrites. Salt and sugar will work. It will have a
slightly different flavor if cured with nitrites.

> P.S. I also injected it.

That's good. For a bone-in ham, injecting along the bone is a
requirement. It prevents spoilage, AKA bone sour.

--
Reg