Dissolve salt
and sugar in boiling water.
Cool completely.
Add spices and curing salt.
Prick pork leg
with ice pick thoroughly all over.
Rinse well with
cold water.
Place in non-reactive
container (i.e. crock, plastic bucket).
Pour cooled brine
over leg.
Weigh down with
ceramic plates and put in a cool place (38-42 F) for five weeks.
Check every week
to make sure brine isn't cloudy or smelly.
If it is, rinse
pork leg well and cover with new brine.
After five weeks, rinse pork leg in cold water for a few hours.
Pat dry and smoke for five hours.
Spit roast or cook whole ham in low oven (325F),until 140 internal temperature.