Alright, I'm going to try a picnic ham. I ordered a shoulder (along with a belly for bacon) from a local butcher and picked it up on the way home from work today. I'm going to use Pop's brine: for every 1 gallon of water, add: 1/2 cup sea salt 1 cup granulated sugar 1 cup brown sugar 1 oz cure no. 1 pink salt stir thoroughly until clear amber color, pour over meat. I injected it in several locations along the bone, from the top and from the bottom. I put it in the brine bucket and weighed it down with a gallon ziploc bag. The only thing I'm worried about is its size, it's only about 5 1/2 lbs. There's not going to be much meat on it, but for my first time that's probably ok. I'll only be wasting $10.28 if it goes pear shaped. Here are the pictures. I trimmed of the skin, I have that in the fridge because I'm not really sure what to do with it. See you in about 3-4 weeks.