John Morrell used to sell a sliced 'honey ham' that was from the loin. Nice and lean, and not very salty. After conferring with another forum's resident ham expert, we came up with this.
3 quarts water
1/2 cup + 2 T pickling salt
2/3 cup honey
1/2 cup brown sugar
2 tsp Cure #1
The players.
I boiled the water and mixed in everything but the Cure. After 30 minutes in the freezer, and a couple hours in the fridge, it was cold again. Then I stirred the Cure #1 into the mixture.
Everybody into the pool. There are a few toothpicks in the loin to keep it submerged. We'll cure in the back of the fridge for 6 days, then hot smoke.
Stay tuned!