Ham

Soak the fresh (not previously frozen) pork in this brine for 12 to 24 hrs. Cook the cured ham in water at 165F until the internal temperature of the ham is 152F. Cool and refrigerate overnight. You now have what is known as "boiled" ham. You can also bake the ham the same way, 165F oven till the internal temp reaches 152F. This will give you a drier ham. If you have a smoker, smoke it for a few hours before boiling. You can also put liquid smoke in the brine but I have never done it and will never use that stuff. I am guessing at the brining time as I inject about 10% of the weight of the meat (in brine), directly into the meat and only brine for about 6 hrs. This is called pumping and cuts down the brining time and makes a more consistant job of it.