Nice job on the hams.
Will you post the complete recipe someplace because you have inspired me to make a ham.
Here is a great example of why we have the poll going on where to post cooks and the need for recipes posted whenever possible!! 
Agreed. I have this ham brine recipe posted already, but just to be sure...
Here's my
Basic lower-salt Brown Sugar Ham Brine/Cure recipe:6 Quarts filtered Water (1.5 gallons)
1 1/4 cup Pickling/Canning Salt
2 cups Brown Sugar
4 - 6 tsp. Curing salt #1 (such as InstaCure #1 - 6.25% Sodium Nitrite)
Note: This represents the lower end of the range for how much nitrite cure should be used in a pickle brine. You can increase it if you prefer, just reduce the amount of salt by an equal amount to keep it lower sodium. I find this amount works really well.Just mix vigorously in a tall stock pot for a couple minutes until all is dissolved. No need to boil & wait for it to cool.
Remember: if you do boil - DO NOT add the Nitrite Cure until AFTER the brine has cooled!
Thoroughly inject the ham with brine solution about every inch or so, especially around the bone (this will give about a 30 - 35% injection/pump by weight). Place the roast in the rest of the brine making sure it's totally submerged. Add a little more water and use a plate to weigh it down if needed.
Injecting cuts the cure time down, thereby reducing the salt level and ensures curing around the bones.
Allow it to brine/cure at the following rate:
7 - 9 pounds: 2 - 3 days
10 - 12 pounds: 3 - 4 days
13 - 15 pounds: 4 - 5 days
Smoking the HamBefore smoking: Remove the ham from the brine and pat it off with paper towels. It will feel tacky which is normal - this is the pellicle forming. You can let it air dry on a wire rack for a while and the pellicle will get tackier, but the pellicle will continue to form even in the smoker.
Cold smoking This step is totally optional, but allows a deeper smoke penetration. When I cold-smoke, I usually do it for a couple hours at least.
Note: if you have a pellet smoker/grill you can alternately run it on smoke mode for a couple hours.
Hot smoking If eating right away: Hot-smoke to an internal temp of 165° (pit temp of 200° - 250°), start glazing with your favorite glaze when the I.T. hits around 145°.
Or, better yet...
Smoke it ahead of time to an internal temp of 150°, allow to cool, wrap and rest in the fridge for 48 hours. This allows the smoke to permeate throughout the meat. After resting for 48 hours, the ham can be roasted in your oven to an internal temp of 165°, start glazing at 145°.
