I cannot decide what to do with this piece of fresh ham I have in the fridge. I have been cruising the forums almost all day and my head is spinning with information overload! The weight is just over 3.5 lbs. Do I wet brine it? If so, will it need to be injected or is it small enough to bypass that. Should I throw it in the pops brine I made and started bacon with last night or do I need to make its own batch Or do I dry cure it? If I go this route do I just rub the proper amount on the outisdse in 1 application or do I still do it in two stages. Everything I read today was mostly full size ham with very lengthy curing and hanging times. I'm mainly wanting to cure it and smoke it and then maybe hang for a few days to a week depending on what the temps in my garage are like. Any direction is greatly appreciated!