Well here goes nothing, first attempt at a ham and curing in general besides some jerky. Not a TRUE ham I guess because I'm using a picnic. Started with a 13lb bone-in picnic roast. Took the skin off and reserved for rinds. Injected all around the bone with Pop's brine except I substituted the white sugar with real maple syrup. Putting it in it's home for the next 2+ weeks. 7 days in, doesn't look scummy or smell offensive. Out of the brine at 17 days, rinsed and patted dry. Cut some off for a fry test... perfect! Not overly salty at all just right, and the maple sweetness was awesome. But something was missing..the smoke! So into the MES it went 30min ago from this post, going to do it overnight. I couldn't find any of those neat stockinette things I see on all the ham threads so I MacGyvered one out of some cheese cloth. Using a mix of Maple, Pecan and Peach wood, and it smelled awesome when I lit it up. I think it's going to be a winner. Results in the morning and into the fridge until Christmas dinner.