A couple of days before Christmas, I brought home about a 75lb feral pig. This is what happened to his rear end.
Brined the hams for about a week. My recipe calls for 1 day per 2lbs but I'll leave them a bit longer. I also inject a fair amount of brine around the bone
This is how they look after curing
I soak them in clean water for about 8 hours to leach some of the salt
Then pat them dry and let them sit in the refrigerator uncovered for about 24hrs to form a pellicule, then into the smoker at 225 with hickory wood
This is what I ended up with
Rather tasty