I agreed to cure a whole hog leg for a friend a while ago thinking I would have one under my belt by this time. This is the first time for me and the ham is a large 20 lb-er. I have had Pop's thread http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham on my computer for quite some time this morning and once again would like to thank him for his excellent tutorials and brine. My refrigerator is full so I injected his meat and have it on ice in a bucket to take back to him for 28 days of curing. I admit I got lost while injecting so I started to visualize zone coverage and then some extra by the bones. See you in about 4 weeks!