Curing your Ham is what makes it pink, salty and sweet, Just like the hams at your local deli. Recipe is below. Buy Jacks sauces at: TheBestSauces.com Join Jack LIVE saturdays @ 10am PST http here is the recipe: BRINE (makes one gallon. you might need to make more than this for the ham) 1 gallon of water 3 cups brown sugar 5 garlic cloves 4 Tablespoons of onion powder 4 Tablespoon honey 1 Tablespoon whole peppercorns 5 bay leaves 1.25 cups Mortons TenderQuick Marinate completely submerges in brine for 7 days in refrigerator. (Jack only did 4 days and that wasnt enough) Soak for 2 hours in clean cold water to remove excess salt. Pat dry and season outside heavily. Bake at 325 until internal temperature reaches 155. Let your meat set for at least 20 minutes then carve and enjoy.