I've wanted to do a ham, but the fear of not getting the cure around the bone properly has me skittish. Seen a boneless roast in a mesh bag the other day, and it got me thinking about using that for a ham. Dont remember what cut it was, but I'm going back to the store later today. So wanted to ask here before I go by something, can I cure a boneless shoulder, butt for ham? Do I keep it in the mesh while in the brine? Will I still need to inject? Thanks for any info..