I'm making a black-strap country ham for my wife and my mother, who will be visiting. I got a fresh 10lb country ham and last night I skinned and put it in the brine to cure. It will sit there until early Saturday when it will come out get rinsed and patted dry. It will rest for 24 hours and then into the smoker, I'm thinking a mix of cherry and Maple for the fire. The Brine - 2 gal water 2 cups packed brown sugar 2 cups sugar 3 cups kosher salt 16 tsp pink salt generous dollop of molasses Sorry no pics yet, I wanted to get one of the trimmed ham before the brine but somebody borrowed my camera and it was too late to start waking people up to find it.