The butcher had a decent price on fresh hams- $2.19/lb. (especially considering pork prices lately), so I picked up a 12 1/2 lb shank half.
I injected it to 30% (by weight) with my Brown Sugar Brine cure, then let it sit in the brine for nine days. I used waded up newspapers shoved in on the side to help keep the brine up and covering the ham.
After patting it dry with paper towels, it sat on a rack under the range hood to draw air across it for a few hours to form the pellicle.
It's now back in the fridge overnight and will go on the MAK smoker in the morning.
Stay tuned...